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Features for "Jeera Murg"
Non-vegetarian dish, Served as main course
Ingredients for "Jeera Murg" (Click here for measurement conversion) Chicken - 1 kg
Ginger paste - 1 teaspoon
Garlic paste - 1 teaspoon
Red chilli powder - 2 teaspoons
Cumin powder - 2 teaspoons
Tomato - 3, big, finely chopped
Salt - to taste
Sugar - to taste
Oil - 3 Tablespoons
Method for "Jeera Murg"
Heat oil in pan and fry garlic and ginger paste at low heat. Add cumin powder and red chilli powder and stir constantly for 5 minutes. Add chicken and stir for further 5 minutes. Add tomato and stir constantly for 2-3 minutes. Keep the heat at low or medium all the time. Add salt and sugar, mix properly and cover the pan. Do not add extra water. Water coming out from tomato and chicken will be sufficient to cook the food. If the chicken is still not tender, then add little amount of boiling water and cover the pan. Remove from heat when the chicken is tender. Leave the pan at low heat, uncovered, for some time if the gravy needs to be thickened. Serve hot with any Indian rice or bread item.
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