Serves : 3
Ingredients & Method

I
500gm chicken
1/2 cup oil
1 tbsp ginger garlic paste.
Whole garam Masala ( 1 black cardamom, 3 pepper corn, 2 cloves, 1/2″ cinamon)
2 tsp chopped coriander

II. Grind to a paste 1 tomato + 2 tbsp curd

III
1 large onion Birasta (Check Note below) grinded  with enough water to form a paste

IV.  Prepare all the masala with 1/4 cup water
1/4 tsp turmeric
1/2 tsp red chilly powder
1  tsp coriander powder
1 tsp salt (Adjust to taste)
1/2 tsp garam masala powder
1 glass water

Method

1. Heat oil in a pan ( can use the same oil in which onion were fried*)
2. Add in whole garam masala.
3. When it crackles add in ginger garlic paste. Fry till the smell vanishes.
4. Now add in masala paste (IV). Fry for few secs
5. Add in chicken & fry for few minutes till it releases its juices ( approx 2 min)
6. Now goes in birasta paste (III).Fry for few minutes
7. Add in tomato curd mixture (II). Cook till oil get separated.
8. Lastly add chopped coriander & a glass of water.
9. Cover & cook till chicken is tender.
10. The consistency of this gravy is thin as it is eaten with Naan.

Huma Kalim

Serves 3

Murg Qaliya

Murg Qalia is a special curry type from the region of Gujarat consumed by muslim community. Served with Naan, this curry is made during festive occasions.

20 minPrep Time

1 hrCook Time

1 hr, 20 Total Time

Save Recipe

Print Recipe

My Recipes My Lists My Calendar

Ingredients

• I
• 500gm chicken
• 1/2 cup oil
• 1 tbsp ginger garlic paste.
• Whole garam Masala ( 1 black cardamom, 3 pepper corn, 2 cloves, 1/2" cinamon)
• 2 tsp chopped coriander
• II. Grind to a paste 1 tomato + 2 tbsp curd
• III
• 1 large onion Birasta (Check Note below) grinded  with enough water to form a paste
• IV.  Prepare all the masala with 1/4 cup water
• 1/4 tsp turmeric
• 1/2 tsp red chilly powder
• 1  tsp coriander powder
• 1 tsp salt (Adjust to taste)
• 1/2 tsp garam masala powder
• 1 glass water

Instructions

1. Heat oil in a pan ( can use the same oil in which onion were fried*)
2. Add in whole garam masala.
3. When it crackles add in ginger garlic paste. Fry till the smell vanishes.
4. Now add in masala paste (IV). Fry for few secs
5. Add in chicken & fry for few minutes till it releases its juices ( approx 2 min)
6. Now goes in birasta paste (III).Fry for few minutes
7. Add in tomato curd mixture (II). Cook till oil get separated.
8. Lastly add chopped coriander & a glass of water.
9. Cover & cook till chicken is tender.
10. The consistency of this gravy is thin as it is eaten with Naan.

7.8.1.2

73

https://www.ghezaeshiriin.com/2013/05/murg-qaliya/

Nutrition

Calories

1998 cal

Fat

149 g

Carbs

6 g

Protein

152 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

* BIRASTA (Browned Onion):
Slice the onions in moon shape. Add it in hot oil till light brown. Drain & keep it on a kitchen towel. When cool it is crisp. Can be stored for a month in fridge .Use as required.

Tip: For Crispier Onion add some salt at the time of frying.