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Before you jump to Nawabi Murg Masala recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.

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We hope you got benefit from reading it, now let’s go back to nawabi murg masala recipe. You can cook nawabi murg masala using 23 ingredients and 17 steps. Here is how you cook it.

The ingredients needed to prepare Nawabi Murg Masala:

1. You need 500 gms chicken on bone, curry cut
2. Provide 4-5 tbsp mustard oil
3. Take 1 tejpatta
4. Provide pinch zeera
5. You need 1 tsp garlic paste
6. Use 1/2 tsp ginger paste
7. You need 1 tbsp brown onion paste
8. You need 1 tbsp kaju, pista & badam paste
9. Get 1/2 tsp haldi powder
10. Provide 1 tsp red chilli powder
11. Use 2 tsp dhania powder
12. Use 1/2 tsp garam masala powder
13. Prepare 1 cup dahi
14. Take 1 tbsp fresh cream
15. Get to taste Salt
16. You need 1/2 tsp kasoori methi crushed
17. Take 1med sized onion chopped finely,
18. Get 2-3 med sized aloo boiled, peeled & cut into 4 pcs,
19. Use As required Soak badam overnight.
20. Get as required Soak pista dana in water for 1 hr
21. Provide As required Soak kaju in warm water for 1 hr. Peel the badam
22. Prepare as required Grind them together to a fine paste
23. You need as required Quantity should be accordingly

Steps to make Nawabi Murg Masala:

1. Take a wok, add oil, heat it.
2. Add tejpatta & zeera, let it splutter.
3. Add chopped onion, stir fry it till translucent.
4. Add boiled potato, stir fry it for a while.
5. Now add chicken pieces, stir fry it till light brown.
6. Add ginger garlic paste, sprinkle some water, saute it for a while.
7. Now add brown onion paste, again sprinkle some water, stir fry it for a while.
8. Moderate the heat now, add kaju badam, posto paste, stir it nicely.
9. Mix all the powdered masala & cream with dahi, mix it well. Add salt also.
10. Add it to the masala, mix well. Lower the flame now, cover it with the lid, cook it till oil has oozed out.
11. Now add kasoori methi, stir it for a while.
12. Add boiled water accordingly so as to keep the dish with saucy consistency, increase the flame, give a boil.
13. Lower the flame now, cover it with the lid, cook it till chicken becomes tender.
14. You may find some of the aloo has become madhy, don't worry, it will make gravy a little saucy.
15. Turn off the flame, open the lid after a while.
16. Take out in a serving bowl, garnish it with chopped dhania patta.
17. Have it with Nan or Lachcha paratha.

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