J. Inder Singh Kalra

Murgh Do-Plaza Hyderabadi

Preparation info
  • Serves:

    4

    • Difficulty

      Medium

    • Ready in

      55 min

Appears in
top 1000Prashad: Cooking with Indian Masters
Prashad

By J. Inder Singh Kalra

Published 1990

  • About

A mild chicken curry cooked with an abundance of onions and garnished with cashewnuts and sunflower seeds.

Ingredients

  • 800 g/1¾ lb Chicken (1 bird)
  • 150 g/

Method

Preparation

THE CHICKEN: Clean, remove the skin and cut into 8 pieces.

THE VEGETABLES: Peel, wash and chop onions. Clean, wash and chop coriander and mint.

THE SEEDS AND NUTS: Heat oil in a kadhai and deep fry sunflower seeds and cashewnuts until light brown.

Cooking

Heat ghee in a