Pakistani Murgh Edam

Ingredients (16)

• ·ml Vegetable oil
• ·cubes Butter
• ·grams Chicken
• ·pieces Onion
• ·pieces Tomato
• ·grams Ginger
• ·cloves Garlic
• ·teaspoon Cumin seeds
• ·teaspoon Coriander seeds
• ·Salt
• ·teaspoon Kashmiri red chili
• ·teaspoon Turmeric
• ·Green chili
• ·Coriander leaves
• ·cup Yogurt
• ·cup Water

1. 1

   Heat vegetable oil with 3 cubes of butter.

2. 2

   Add the chicken and sauté well.

3. 3

   Add 2 chopped onions and 2 chopped tomatoes, and stir until they are completely softened.

4. 4

   Add crushed ginger.

5. 5

   In a mortar, grind 5 large cloves of garlic, 1 teaspoon of cumin seeds, 1 teaspoon of coriander seeds, and salt, then add it to the chicken.

6. 6

   Add 1 teaspoon of Kashmiri red chili, 1 teaspoon of turmeric, salt, green chili, coriander leaves, and a cup of yogurt.

7. 7

   Add 1 cup of water and let it cook for 15 minutes on low heat.

8. 8

   Serve with bread or biryani rice.