Murg Rashida Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, cloves, and cinnamon stick.
• STEP 2.Add chopped onions and sauté until golden brown.
• STEP 3.Add ginger-garlic paste and cook for a minute.
• STEP 4.Add chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until tomatoes are soft.
• STEP 5.Add chicken pieces and cook until they are browned.
• STEP 6.Add yogurt, garam masala, and coriander powder. Mix well.
• STEP 7.Add water and simmer until the chicken is cooked through and the gravy thickens.
• STEP 8.Garnish with fresh coriander leaves and serve hot with rice or naan bread.

Cooking Tips

• Marinating the chicken in yogurt and spices for a few hours before cooking will enhance the flavor.
• Adjust the amount of red chili powder according to your spice preference.
• For a creamier gravy, you can add a tablespoon of cream or cashew paste.

Storage and Serving

• Leftover Murg Rashida can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve Murg Rashida with steamed rice, naan bread, or roti for a complete meal.