| Prep Time | 30 minutes |
| Cook Time | 60 minutes |
| Servings |
people
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Ingredients
- 1 kg boneless chicken thighs cut into small pieces
- 2 cups Yoghurt
- 2 tbsp Lemon Juice
- 2 tsp ginger garlic paste
- 2 tsp red chilli powder
- ½ tbsp Amchur powder
- 1 cup roasted peanuts
- 1 tsp turmeric powder
- 1 tsp Cumin Powder
- 1 tsp coriander powder
- Salt - to taste
- 2 tbsp oil
- 2 onions finely chopped
- 2 Tomatoes finely chopped
- 1 tsp Cumin seeds
- 1 tsp Garam masala powder
- 1 cup water
- chopped cilantro for garnish
Ingredients
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Instructions
- In a large bowl, mix the yoghurt, roasted peanuts, amchur powder, oil, lemon juice, ginger-garlic paste, red chilli powder, turmeric powder, cumin powder, coriander powder, and salt.
- Add the chicken pieces to the bowl and toss to coat evenly. Massage it for 2-3 minutes, then cover the bowl with plastic wrap and marinate in the refrigerator for at least 2 hours, or overnight for best results.
- Heat oil in a large pan over medium heat. Add the cumin seeds and wait until they sizzle. Then, add the chopped onions and cook until they are golden brown.
- Add the chopped tomatoes and cook until they are soft and pulpy.
- Add the marinated chicken pieces to the pan and stir to combine with the onions and tomatoes. Cook for 5-7 minutes until the chicken is cooked through.
- Add the garam masala powder and 1 cup of water to the pan. Stir well and bring the mixture to a boil.
- Reduce the heat to low and let the sauce simmer for 10-15 minutes, or until it thickens and the chicken is fully cooked.
- Garnish with chopped cilantro and serve with rice or roti.
Recipe Notes
Like you read above, this dish is easy to make and can be prepared in advance, making it perfect for busy weeknights or special occasions. It's a great way to enjoy the flavours of India in the comfort of your own home. So, give this recipe a try and enjoy the taste of Murgh Banjara kebab recipe with your loved ones.