Thursday, 16 March 2017

Korma chicken pemyaji (মুরগির পেঁয়াজি কোরমা)

Materials:
-Muragi 800 grams (medium piece)
-1 tablespoon adabata
-Pemyajabata two large onions
-Small elaca 4 piece
-Ghi 1/2 cups
-The pemyaja 10 piece (small size)
-Two tablespoons rasunabata
-Daracini 4 pieces
- Cini 1 teaspoon
- 1 teaspoon lankagumro
- Haludagumro 12 teaspoons


Way: First, small onions to fry separately. Keep an hour marinated chicken adabata and rasunabata. Heat ghee in a small pan of cinnamon, cardamom, and the day. Now, with oil, sugar and pemyajabata Stay kasate. Masalamakha chickens a day and haludagumro, lankagumro stay fry again until the chicken is fried to grilled. Cover with water, such as the amount of time to cook. When the chicken is cooked with fried onions and kamcalanka while also reducing the heat to cook. Serve hot to the very makhamakha. If you wish you can garnisa with chopped coriander.
Korma chicken pemyaji

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