Nababarsha-spacial Recipe: Murg Rashida

Hi foodies! My next recipe for ‘Nababarsha’ is ‘Chicken Rashida’! It is a famous dish of a ‘Dhaba’, located beside a highway in our city. I have learned the recipe from their Punjabi cook. He told that this dish was originated in North India! It is one of favorite dishes of my hubby! Try it; I think, you will love it, too…….

Murg Rashida

 

Ingredients:

1. Chicken (boneless):                        300gm.
2. Egg:                                               2
3. Ginger Paste:                                 3tablesp.
4. Garlic Paste:                                   1 tablesp.
5. Coriander Leaves (chopped):           ½ cup
6. Tomato Puree:                                ½ cup
7. Chilli Powder:                                  1 tablesp.
8. Turmeric Powder:                           ½ tablesp.
9. Garam masala powder:                     1 tablesp.
10. Sajira:                                             1/3 teaspoon
11. Vinegar:                                           3 tablespoon
12. Fresh Cream:                                   ½ cup
13. Cashew nut (crushed or paste):        ½ cup
14. Cooking Oil:                                      3 tablesp.
15. Salt:                                                 to taste

Process:

 

• Marinate the chicken with salt, turmeric powder, chilli powder, ginger paste, garlic paste, vinegar and leave it for at least 30 min.
• Beat the eggs very well in a bowl and keep aside.
• Heat the oil in a heavy pan and add in the sajira seeds.
• Stir a few times.
• Then add onion in the oil and fry till golden brown.
• Now, add the tomato puree in it and blend well.
• Add the chicken and garam masala and cook for 5 min; stir continuously.
• Now add little water in it and cover it for cook on a low heat till the chicken is tender.
• Keep checking the dish while it is cooking if the curry dries keep adding a little water.
• Now, move the chicken cubes to one side of the pan and add the egg into the middle of the pan and mix it with the chicken.

 

• Add the cream and the cashew nuts; simmer for a minute and take off the heat.
• Garnish with coriander and serve hot with naan, paratha or BAKARKHANI.