Murgh Patiyala

  • Lunch
  • Servings
  • 3Spicy
  • 1Hr10 MinCook Time
  • Cuisine : Indian
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It's scrumptious non veg dish with different twist


Ingredients

Ingredients : For dry chicken sabji : For marination : Boneless chicken : 1/2 kg Red chilli powder : 2 tb sp Ginger garlic paste : 1 tb sp Coriander powder : 1 tb sp Cumim powder : 1tb sp Lemon juice : 1 tb sp Salt : acc to taste. For Subji : Finely chopped onion : 2 Finely chopped tomatoes : 4 Cream : 1 tb sp For roll : Eggs : 3 pc Salt : per taste Coriander : 1/2 cup Garam masala : 1 tb sp For Gravy : Capsicum ( finely chopped ) : 1 pc Carrot ( finely chopped ) : 2 pc Cashew nuts : 12 to 15 pc Onion (finely chopped) : 1 pc khada masala : acc to taste Kasuri methi : 1 tb sp Garam masala : 2tb sp Cream : 1/3 cup Oil : 3 tb sp Salt : as per taste

Cookwares

pan, gas stove, mixer-grinder, Kadhai

Step By Step Method

  • For dry sabji : 1. Marinate chicken in a bowl by adding all the ingredients given for marination. 2. Let it marinate for 1/2 hr or more. 3. Heat the pan , add ghee, put finely chopped onion ,later once it becomes pinkish add tomatoes. 4. In this add marinated chicken. Add little cream. Let it get cooked. For gravy : 1. First saute onion, capsicum, carrot ,cashew nuts n khada masala . After removing khada masala , make a paste. 2. Heat the pan ,put oil, then fry finely chopped onion. Put ginger garlic paste, chilli pwd, haldi , garam masala, coriander n cumin pwd ,add masala paste . Put cream , add little water acc to ur cocsistancy. 3. Let it get cooked. * Add little gravy to dry sabji also. For rolls: 1. In a bowl break the eggs ,add garam masala, coriander,salt. Mix it well. 2. In pan make a omelet, don’t turn it , on that only spread the dry chicken sabji. Fold it. 3. Cut the rolls in proper size. Serving : In a plate : put the gravy n keep the chicken- omelet roll on it. Garnish with coriander n lemon.