Dhundhar Murg
By Executive Chef Sameer Shah
A sumptuously pleasing chicken recipe to the sense of taste.
A regional delicacy of chicken cooked with sharply sour raw mango and flavoured with ginger and refreshing mint which contribute to its distinctive spicy kick.
Method of preparation:
- Heat oil in a heavy bottom vessel, add bay leaves, cloves, cinnamon, black cardamom, green cardamom and let it crackle.
- Add ginger garlic paste and cook for 2-3 minutes.
- Add chicken pieces, chopped onion, raw mango and ginger in it saute for 5 minutes and then add red chilli powder, turmeric powder, coriander powder, salt to taste and cook on simmer for 15 minutes.
- Add yoghurt to it and cook till gravy leaves oil.
- Add chicken stock and cook till the chicken is tender.
- Finish with chopped mint, coriander and cardamom powder.