Murg Highway

Also known as ‘Dhaba Murg’, recipes like this have been popularised by the numerous restaurants and eateries (called Dhabas) that line the national highways and main roads in North India

INGREDIENTS:

  • 800 Grams Chicken
  • 250 grams Onions, chopped
  • 5 large tomatoes, grated
  • 1 tbsp Ginger-Garlic paste
  • 2 tsps Cumin Seeds
  • 1 tsp Corriander Seeds
  • 1tsp Black peppercorns
  • 2 Black Cardamoms
  • 1 tsp Dry Kasoori Methi
  • 1 tsp Turmeric Powder
  • 1 tbsp Corriander Powder
  • 1 tsp Red Chilli Powder
  • 2 dried red chillies
  • 1 Bay Leaf
  • 1 tsp Garam Masala
  • 4 tbsps Vegetable Oil
  • Salt to taste
  • 400 ml water
  • 2 tbspns Finely chopped Corriander leaves

METHOD:

  • Dry roast – 1 tsp cumin seeds , dried red chillies, black cardamoms, corriander seeds, and pepper corns till brown and fragrant.
  • Coarsly grind the spices once cool and keep aside.
  • Heat oil and add I tsp cumin seeds and bay leaf.
  • When the cumin seeds begin to splutter, add onions and saute till they have softened.
  • Add ginger-garlic paste, turmeric powder, corriander powder, chilli powder, salt and saute for 1 min.
  • Add tomatoes, saute till the masala is well cooked and oil separates out on the sides.
  • Add the chicken and stir well.
  • Cook for 4-5 mins.
  • Boil the 400 ml water and pour over the chicken.
  • Cover and simmer for 10 mins.
  • Remove lid and add the roasted spices.
  • Cook till gravy has reduced to almost half and chicken well cooked.
  • Broil the kasuri methi leaves on a hot griddle and crush over the curry.
  • Garnish with corrainder leaves and serve hot, with pyaaz and green chillies as salad.

Recipe Courtesy: Devyani S Rathore

Chef at Large Member

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