Rub the chicken with yogurt, turmeric, red chili powder, salt and ginger garlic paste. Let it marinate for at least 2 hours.

Murgh Shan-e-Shadab Ingredients ... 2 tsp lemon juice ½ tsp chilli powder 1 tsp turmeric powder 1½ tsp garam masala 2 tbsp curd 1 tsp brown onion paste Salt to taste For the filling: 100 ...

Cover and cook stirring occasionally till chicken is tender and masala coats chicken. Sprinkle some water in-between if needed. 8. Add kasoori methi and mix well. 9. Garnish with ginger sticks and ...

Celebrate the joyous occasion of Nowruz 2025 with a dish that’s bursting with flavour, Parsi Salli Jardaloo Murgh ...

Add the chicken with its marinade of spices and cook for 6 minutes, stirring so the chicken is well coated in the masala. Season with salt, lower the heat and continue cooking with a lid on for 8 ...

4. Add kashmiri red chilli powder, salt and chaat masala (optional) to adjust the seasoning. 5. Finish the khichdi with chopped coriander, lemon juice and remaining desi ghee. 6. Fry the banarsi aloo ...

Add the turmeric, cumin, coriander, and salt and garam masala. Stir and fry for five minutes. Add butter and mix, then add five tablespoons of cold water, cover and simmer for five minutes.

2. Add red chilli powder, turmeric powder, garam masala powders and mix well. Add about three fourth quantity of the whole garam masala to the chicken and about half the quantity of the slit ...

When the chicken balls are cooked fully, and then add the Garam Masala and mix. Remove from the stove. Garnish with pomegranate kernels. Serve hot with steamed rice.