Wednesday, January 30, 2013

Kothmir Murg(Coriander Chicken)

Recipe Courtesy:

Andhra cuisine has many splendours. When we think about Andhra, we think of red hot chillies but that's not what Andhra is all about! Andhra also has exotic delicacies from Nizam's times to offer.

Kothmir Murg is one such delicacy. The flavour, taste and the nutritional content are all well balanced to give us full satisfaction of fine dining.

Here is the Kothmir Murg as seen on Vahchef video. I have reduced the amount of oil and ginger garlic paste to suit our taste.
Chicken without skin  - 750Gms
Cashew bits - A handful(Or poppy seeds 1Tbsp with grated coconut 2 Tbsp)
Coriander leaves - 1 Bunch(About 50Gms)
Coriander seeds - 2 tsp pounded
Cumin seeds - 1/2 Tsp
Curd - 1/4 Cup
Ginger Garlic paste - 1 Tbsp
Green chillies - 4
Oil - 2 Tbsp
Salt - To taste
Turmeric powder - A pinch

Video Courtesy: Vahchef
Grind coriander leaves and green chillies to a fine paste.
Soak cashew bits/poppy seeds with coconut in hot water for 20 mins and then grind to a fine paste.
Heat oil, roast cumin seeds and pounded coriander seeds.
Add ginger garlic paste and fry.
Add the cashew/poppy coconut paste and fry well, then add turmeric powder .
Add the ground green paste and fry till oil separates.
Add chicken.
When chicken is well coated, add the curds aand mix well.
Allow to simmer for 15-20 mins.
Serve with rice or with roti of your choice.

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