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| Nita Mehta is a household name, thanks to her expertise with food and flavours. A Gold Medalist in M.Sc. (Food & Nutrition), she has written more than 400 books on various topics including more than 350 best selling cookery books. Her book "Flavours of Indian Cooking" won the Best Asian Cookbook Award at the Versailles (Paris) World Cookbook Fair. |
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| Murg Kadhai Waala |
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Prepration: 10 mins.
Cooking: 9 mins.
Serves 4 Cal/Ser 202 |
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| Ingredients |
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500 gm chicken - cut into pieces
1¼ tsp salt, or to taste, 3 tbsp oil
¼ tsp fenugreek seeds (methi dana)
2 large onions - cut into slices
10-12 flakes garlic - chopped
1 tomato - chopped, ½ cup tomato puree
½ cup chopped green coriander
1 capsicum - cut into thin long pieces
1 tbsp ginger juliennes, 3 tbsp cream
GRIND TOGETHER ROUGHLY
1 tbsp coriander seeds (saboot dhania)
1-2 whole, dry red chillies |
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| Method |
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| 1. |
Mix oil, methi dana, onion slices, garlic, freshly
ground saboot dhania - red chilli powder,
chicken and salt in a large dish. Microwave
uncovered for 6 minutes. |
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| 2. |
Add tomato, ready-made tomato puree, green
coriander, capsicum and ginger match sticks
Mix well. Microwave covered for 3 minutes. Let it
stand for 3 minutes. |
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| 3. |
Add cream. Mix well. Serve hot. |
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