🇮🇳 Indian

Belgaum Special Murgh Fry

Name: Belgaum Special Murgh Fry
Prep time: 12 min
Cook time: 30 min
Total time: 42 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 500 g, curry cut Chicken; 1/2 tsp Garam Masala; 1, finely chopped Onion; 2, chopped Tomato; 1 tsp Cumin Seeds; 2 tbsp Vegetable Oil; 1 tsp Red Chili Powder

🇮🇳 Indian

A non-vegetarian Indian dish in the spirit of Belgaum cooking — Belgaum Special Murgh Fry brings a lahori touch with a classic fry finish. About 42 minutes from fridge to table.

Prep 12 min Cook 30 min Serves 4 Medium

Ingredients

Chicken500 g, curry cut
Garam Masala1/2 tsp
Onion1, finely chopped
Tomato2, chopped
Cumin Seeds1 tsp
Vegetable Oil2 tbsp
Red Chili Powder1 tsp

Optional extras

Ghee1 tbsp

Instructions

1
Soak or rinse dals/grains if the dish uses them.
2
Pressure-cook or simmer the base until soft.
3
Prepare a tempering of ghee, cumin, garlic, and chili.
4
Pour tempering over the cooked base.
5
Simmer briefly to marry flavours.
6
Mash lightly if desired; garnish with cilantro.
7
Serve with rice or roti.

Chef's tip

Rest 5 minutes off heat so the spices settle.

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Video: Chicken Pepper Fry Recipe | Pepper Chicken Masala | चिकन काली मिर्च मसाला | Chef Sanjyot Keer · on YouTube