Murgh Le Grosse


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The name refers to the initial preparation not the end product - which, by the way, is usually delicious. this is a recipe designed for speed and lack of messy chopping, and comes courtesy of
https://www-scf.usc.edu/~chaklada/6.html

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Murgh Le Grosse recipe - How to make Murgh Le Grosse

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Ingredients

6 pcs Chicken (with the bones)
1/2 cup plain unsweetened curds (dahi)
1/2 cup tomato ketchup
1 tsp chilli powder
1 tsp turmeric powder (haldi)
1 tsp black peppercorns (kalimirch)
salt to taste
1 tsp garam masala
1 bunch coriander (dhania), chopped
Method

  1. Saute the chicken in a little oil for a while and keep aside.
  2. Combine the yoghurt and ketchup and mix well.
  3. Add some more oil to the saute pan and add all the spices save the garam masala.
  4. Fry the spices for a bit.
  5. Add the yoghurt/ketchup mix to the pan and saute till excess water evaporates and oil comes to the surface.
  6. Add the half-sauteed chicken and simmer till fully done.
  7. Garnish with coriander and serve with rice or chapatis.


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This recipe was contributed by shilpavir1 on 14 Aug 2002


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