Saturday, April 21, 2007

Bhavnagri Mirch Wala Murgh

Serves 4

800 gms Chicken (2 inch pieces on the bone)
10-12 small Bhavnagri chillies
2 tsps Fennel powder (saunf)
1/2 tsp Fenugreek seed powder (methi powder)
2 tsps Roasted cumin powder
2 tsps Yellow mustard seeds (crushed)
1/2 tsp Onion seeds (kalonji)
Salt to taste
1 cup Yogurt (whisked)
2 Green chillies (crushed)
2 tbsps Oil
2 medium sized Onions (sliced)
1 tbsp Ginger paste
1 tbsp Garlic paste
1 tbsp Coriander powder
1/2 tsp Turmeric powder
1/2 tsp Red chilli powder


  1. Slit bhavnagri chillies and remove seeds.
  2. In a bowl mix together fennel powder, fenugreek seed powder, roasted cumin powder, crushed yellow mustard seeds, onion seeds and salt.
  3. Stuff this mixture into the slit chillies and set aside.
  4. Take chicken pieces in a bowl.
  5. Add salt, yogurt and crushed green chillies and let it marinate for about fifteen minutes.
  6. Heat oil in a pan.
  7. Add onions and sauté till they soften.
  8. Add the stuffed chillies and mix.
  9. Add ginger paste, garlic paste, coriander powder, turmeric power, red chilli powder and sauté for two to three minutes.
  10. Cover and cook till the chillies soften.Add marinated chicken and mix well.
  11. Cover and cook on high heat for about ten minutes.
  12. Uncover and stir once.
  13. Cover and cook on low heat for another ten minutes.
  14. Serve hot.