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Murg- e- Firdaus

Firdaus means paradise and I simply hope preparing and having this form of chicken, gives you the heavenly feeling !
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Serves

4

Cooking Time

1.5 Hours

Meal Type

MAIN COURSE

INGREDIENTS

  • 1 kg minced chicken 1 tbsp garlic paste 1 tbsp ginger paste 5-6 cloves 2-3 blades of mace 2 cinnamon sticks (2-3 inche2 nutmeg (medium siz5 cardamom pod 2 dry red chilies 4 onion (big siz1 cup wheat flour 1/2 cup refine oil for preparing tikki .
  • For Gravy- 6 ripe tomatoes (medium siz1/2 cup yogurt 1/2 tsp turmeric powder 1/2 tbsp groundnut paste 1 bay leaf 1 tsp red chili powder 2 cardamom pods 2 cloves 4 tbsp mustard oil Generous pinch of saffron For Garnishing Coriander leaves

PREPARATION

  1. 1

    Chop the onions and fry till golden browBlend it in a mixer and keep aside.Take the whole spices- cloves, mace, cinnamon sticks, nutmeg, cardamom pods and red chilieRoast them and grind them togethe(Water won’t be used for this). Roast the spices on low flamMix the grounded spices, fried onion paste with the minced chickeAdd ginger and garlic paste to the minced chickeMix the ingredients well, add salt as per taste and leave it for 4 hourFor the chicken tikkis- Make round balls of minced chicken, tap the sides properly, so that it takes the shape of tikkSprinkle wheat flour to keep them drPlace the minced chicken tikki on the tawa, put refine oil as needeCook the chicken, on low flamTurn the sidContinue cooking till the aroma of spices starts cominToo much of frying is not requireKeep the tikkis aside for cooling.
  2. 2

    Blend the tomatoes to juicPut the oil in deep sauce paAdd the bay leaf, cardamom and cloveWhen the spices start to sparkle, add turmeric and red chili powdeAdd the groundnut paste and cook on medium flamAdd little water if requireOnce the groundnut paste gets cooked, add tomato juice and mix welWhen the oil starts oozing out add the chicken tikkiAdd some more water and let it cook for another 20 minuteIf you think that you added too much water, you can let it cook without covering for some more time to reduce iIn the yogurt, blend the saffron and keep it asidAdd the yogurt to the saucepan and mix it welBe careful, so that the tikkis don’t break.
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