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Nawabi Murg Masala
Nawabi Murg Masala

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We hope you got benefit from reading it, now let’s go back to nawabi murg masala recipe. To make nawabi murg masala you only need 23 ingredients and 17 steps. Here is how you achieve it.

The ingredients needed to prepare Nawabi Murg Masala:
  1. Prepare 500 gms chicken on bone, curry cut
  2. You need 4-5 tbsp mustard oil
  3. Prepare 1 tejpatta
  4. Get pinch zeera
  5. Prepare 1 tsp garlic paste
  6. You need 1/2 tsp ginger paste
  7. Take 1 tbsp brown onion paste
  8. You need 1 tbsp kaju, pista & badam paste
  9. You need 1/2 tsp haldi powder
  10. Get 1 tsp red chilli powder
  11. Provide 2 tsp dhania powder
  12. You need 1/2 tsp garam masala powder
  13. Take 1 cup dahi
  14. Get 1 tbsp fresh cream
  15. Get to taste Salt
  16. Use 1/2 tsp kasoori methi crushed
  17. Provide 1med sized onion chopped finely,
  18. Take 2-3 med sized aloo boiled, peeled & cut into 4 pcs,
  19. You need As required Soak badam overnight.
  20. Use as required Soak pista dana in water for 1 hr
  21. Prepare As required Soak kaju in warm water for 1 hr. Peel the badam
  22. Prepare as required Grind them together to a fine paste
  23. Take as required Quantity should be accordingly
Instructions to make Nawabi Murg Masala:
  1. Take a wok, add oil, heat it.
  2. Add tejpatta & zeera, let it splutter.
  3. Add chopped onion, stir fry it till translucent.
  4. Add boiled potato, stir fry it for a while.
  5. Now add chicken pieces, stir fry it till light brown.
  6. Add ginger garlic paste, sprinkle some water, saute it for a while.
  7. Now add brown onion paste, again sprinkle some water, stir fry it for a while.
  8. Moderate the heat now, add kaju badam, posto paste, stir it nicely.
  9. Mix all the powdered masala & cream with dahi, mix it well. Add salt also.
  10. Add it to the masala, mix well. Lower the flame now, cover it with the lid, cook it till oil has oozed out.
  11. Now add kasoori methi, stir it for a while.
  12. Add boiled water accordingly so as to keep the dish with saucy consistency, increase the flame, give a boil.
  13. Lower the flame now, cover it with the lid, cook it till chicken becomes tender.
  14. You may find some of the aloo has become madhy, don't worry, it will make gravy a little saucy.
  15. Turn off the flame, open the lid after a while.
  16. Take out in a serving bowl, garnish it with chopped dhania patta.
  17. Have it with Nan or Lachcha paratha.

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