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Beed Murgh Cinnamon-Bark Raita
🇮🇳 Indian

Beed Murgh Cinnamon-Bark Raita

🇮🇳 Indian

A non-vegetarian Indian dish in the spirit of Beed cooking — Beed Murgh Cinnamon-Bark Raita brings a cinnamon-bark touch with a classic raita finish. About 44 minutes from fridge to table.

Prep 14 min Cook 30 min Serves 2 Medium

Ingredients

  • Chicken500 g, curry cut
  • Garam Masala1/2 tsp
  • Cumin Seeds1 tsp
  • Coriander Powder1 tsp
  • Turmeric Powder1/2 tsp

Optional extras

  • Ghee1 tbsp
  • Fresh Cilantro2 tbsp, chopped
  • Lemon1/2

Instructions

  1. 1

    Marinate the main ingredient with turmeric, chili, and salt for 15 minutes.

  2. 2

    Heat oil; fry or sear until lightly coloured, then set aside.

  3. 3

    In the same pan, saute aromatics and spices.

  4. 4

    Return the main ingredient; add gravy ingredients.

  5. 5

    Simmer covered until tender.

Chef's tip

Taste and adjust salt just before serving.

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