John Myers
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Murgh Pandjabi
The perfect murgh pandjabi recipe with a picture and simple step-by-step instructions.
Spice mix
- 3 tablespoon Ghee
- 4 piece Onions
- 3 piece Garlic cloves
- 1 tablespoon Tomato paste concentrated three times
- 1 Can Chopped tomatoes
- 2 piece Floury potatoes
- 2 piece Red peppers
- 3 piece Carrots
- 1 pole Leek
- 0,5 l Chicken broth
- 1 teaspoon Fenugreek
- 0,25 l Yogurt
- 1 teaspoon Salt
- 1 tablespoon Chopped coriander
- 0,5 tablespoon Chopped ginger
- 0,5 tablespoon Hot paprika powder
- 1 teaspoon Coriander grains
- 1 teaspoon Ground pepper
- 2 teaspoon Ground cumin
- 5 piece Peeled cardamom pods
- 2 teaspoon Curry hot
Prepare meat
- Grind the spices for the spice mixture in a mortar and add a few drops of oil until a fine paste is formed. Cut the chicken into 2.5 x 2.5 cm pieces, rub in the paste well until everything is well mixed and let it soak in.
preparation
- Cut all the vegetables into small pieces and prepare them. Cut the potatoes into small cubes and put them in a little water. Heat the ghee (or clarified butter) in a heavy pan and fry the onions until golden brown, stirring constantly. Put the chicken in the pan and fry it all over. Add the tomato paste and roast. Now fry the garlic briefly and then deglaze with the chopped tomatoes. Pour on the boiling chicken stock and add the potatoes. The potatoes should boil over and give the sauce a bond. Now let all the vegetables and the fenugreek cook with them. Set on a low level, simmer for about 30 minutes and let the liquid reduce. Now add the yoghurt and let it steep for 5 minutes and season with a little salt.
Serve
- Put the basmati rice on a plate and serve garnished with freshly chopped coriander leaves. Enjoy your meal!
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