Mantra-Murgh🐓: Recipe in Description #shorts #youtubeshorts #murghmusallam #chickencurry #currychicken #wholechickencurry #spicychickencurry #redchickencurry

Mantra-Murgh🐓: Ingredients & Recipe Below:-
– Marinate 1.250 kgs whole or curry-cut chicken with 1 lemon juice, 1 tbsp each of salt, red chilli powder, 1/2 tbsp each of turmeric, cumin powder, black pepper powder, Kashmiri red chilli powder and 2 tbsp ginger-garlic paste. Let it sit for an hour and half for whole chicken and less for curry cuts.
– Heat 4 tbsp mustard oil in a pan and add in 1 tbsp coriander seeds, 1 tsp each of caraway seeds, black peppercorns, 14 garlic cloves and 2 inch ginger. Fry for a minute then add in 4 thinly sliced onions. Fry the onions on high for 7-8 minutes until brown. Now add in 1.5 cups of water followed by 6-8 Kashmiri red chillies, 6-8 Guntur red chillies, 4 tomatoes, 1.5 tsp salt and 1 tbsp tomato sauce (optional).
– Close the lid and let them boil on high for 5 minutes. Peel off the skin from the tomatoes and blend everything into a fine paste adding a bit of water. In a Kadhai heat 6 tbsp mustard oil and fry in the chicken from all sides on medium flame for 12 minutes turning sides when using whole chicken.
– Now add in the prepared paste in fry it with the chicken for 4 minutes on medium. Next add in 1 tsp garam masala powder and 2 cups of water giving it a good mix evenly coating the chicken with the gravy. Close the lid and let the chicken cook on low flame for 30 minutes checking and basting in between (keep the timings as per the size of your chicken/pieces). Garnish with roasted crushed kasoori methi and chopped coriander leaves.

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