Murg Dakbunglow

Murg Dakbunglow

Ingredients:

1. Chicken- 500 gms

2. Potatoes ( small)- 250gms

3. Eggs- 8pcs

4. Whole garam masala- as per requirement

5. Onion paste- 6 to 8 made into paste

6. Ginger & Garlic paste- 3tsp full

7. Whole red chillies- 2pcs

8. Bayleaf- 2pcs

9. Cumin powder- 3tbsp

10. Coriander powder- 1 ¹/² tbsp

11. Red chilli powder- 2tbsp

12. Chopped tomatoes- 2

13. Turmeric powder- 2tbsp

14. Salt & Sugar- to taste

15. Garam masala powder- 1 ¹/² tbsp

16. Chopped onion- 2

17. Green chillies- 6 to 7 

18. Mustard oil- 100gms

19. Ghee- 2tbsp

20. Sour curd- 4 to 6tbsp

21. Whole cumin- 1 ¹/²tsp

Method:

Marinate the chicken with sour curd for half an hour.

After this marinate this with ginger- garlic and onion paste for another half an hour.

Heat mustard oil on the kadai (wok/deep pan). Fry the eggs and potatoes to brown.

Now add ghee to this oil and heat cumin, bayleaf, whole red chillies, whole garam masala and temper. Add the marinated chicken to this.

Now add turmeric powder, cumin powder, chilli powder, coriander powder and mix well with water. Add this to the chicken and cook till done. 

Add chopped tomatoes, salt and sugar as per taste to this. Mix and cook till the oil is released. Now add hot water into this and mix potatoes, eggs, garam masala and cook till done well.

In a separate kadai add ghee and fry chopped onions and green chillies in it.

Add this on top of the chicken.

Murg ( Chicken) Dakbunglow is ready to serve with plain rice.