Murg Hara Pyaaz (Stir-Fried Chicken and Spring Onion)
Recipe courtesy of Singapore Health Promotion Board and Milind Sovani
Cook Time 30 min.
Serves 4
Ingredients:
- ½ medium brown onion, peeled
- 6 cloves garlic, peeled
- ½ cup sliced, peeled ginger root
- 3 green chilies
- 1 tablespoon sunflower oil
- 1 tablespoon coriander seeds, crushed
- 1 teaspoon cumin powder
- ¼ teaspoon turmeric powder
- 14 ounces raw chicken breast, cubed
- 4 large scallions, cut into half-inch lengths
- 1 teaspoon garam masala powder
- 2 tablespoons chopped green coriander (cilantro)
- Salt to taste
Preparation:
- In a food processor, grind onions, ginger, garlic, and green chilies into a fine paste.
- Heat oil in a thick-bottomed pan, add crushed coriander seeds, and sauté for a few seconds. Add paste and sauté for 4 to 5 minutes. Add cumin powder and turmeric powder and sauté.
- Add chicken cubes and sauté for 2 minutes.
- Cover pan with lid and leave over low heat to cook for 7 to 8 minutes, stirring occasionally.
- Add spring onions stalks, garam masala powder, green coriander, and salt. Mix well and cook over low heat for 2 to 3 minutes.
- Remove and serve hot.