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Cooking Instruction:
* Pour the contents of the Murgh Kaali Mirch masala pack into a bowl. * Scrape off any masala which is stuck to the pouch and toss the chicken to coat it. * Heat up a thick-bottomed kadai or a saucepan. * Add a tablespoon of oil and heat up. * Slide the marinated chicken into the pan. * Saute the chicken for a few minutes; keep stirring the chicken mix to prevent it from sticking to the bottom of the pan. * Add 100 ml of water and bring to a simmer. * Allow to cook on a low flame, stirring constantly - the masala must be thickened to coat the chicken well. * When the chicken is cooked and the masala has reached the desired consistency, remove from flame and serve hot along with rice/chapathi.