Kairi Murg Recipe
Kairi Murg Recipe. Kairi Murg is ready with chicken, mangoes and run of flavors. Kairi Murg Recipe north-indian dish is great for pot karma, buffet, snacks and suppers. This delicacy is speedy and simple to-make.
Elements for making Kairi Murg Recipe
1 kilograms chicken
1 1/2 medium crude mango
1/3 tablespoon garlic glue
2 tablespoon vegetable oil
1 teaspoon red stew powder
1 1/2 tablespoon coriander powder
1/3 bundle coriander leaves
3 cup water
1 1/2 teaspoon garam masala powder
4 clove
1/3 tablespoon ginger glue
3 green bean stew
1 1/2 medium onion
1/2 teaspoon turmeric
salt as required
Kairi Murg Recipe
Instructions to make Kairi Murg Recipe
Stage 1 Wash mangoes, strip and cut them and mix
Wash the crude mangoes under chilly water. Presently, strip and cut them into little pieces. Put half of the pieces into a blender and add water. Mix the bits of mangoes to make them into a puree and keep it to the side.
Stage 2 Blend green chillies, cut chicken and cut the onions
Presently, wash the blender and put a few water and green chillies together. Mix it until smooth and keep the glue to the side. Take a slashing board and cut the chicken into 1/2 inch pieces similarly. Additionally, cut the onions and slash the coriander leaves.
Stage 3 Marinate the chicken with ginger-garlic, green stew and mango glue
Take a medium measured bowl and marinate the chicken pieces. Cover the chicken with half ginger, garlic and green bean stew glue and pureed mangoes and save it to the side for 60 minutes.
Stage 4 Heat the charcoal and spot it at the focal point of marinated chicken
Presently, take a piece of charcoal and hotness it over medium fire. At the point when the coal becomes red, place it in the focal point of the marinated chicken bowl. Add cloves, a tablespoon of oil and cover the bowl with a top for 7 minutes.
Stage 5 Saute onions with ginger-garlic, green stew glue
Take a pot and hotness the leftover oil over medium fire. At the point when the oil warms up, add onions and saute till they turn clear. Presently, add staying ginger, garlic and green bean stew glue and saute them for 2 minutes.
Stage 6 Mix the fixings and cook, embellishment and serve
Presently, add the marinated chicken, turmeric powder, red bean stew powder, coriander powder, garam masala powder and mango pieces. Blend and mix them well with the goal that the chicken is covered equally. Turn the fire high and cook for 10 minutes, add coriander leaves, water and salt. Cover the skillet with a top and serve hot.
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