murgh dil kush
ingredients:
chicken breast 1/2 kg
yogurt 1/4 kg
finely sliced medium onion 2
green chili 4
water 1 cup
green coriander 1/4 bunch
mint leaves 1/4 bunch
cashew 25 gm
cumin powder 1 tsp
chopped red chili 1 tsp
chana ki daal 1 tbsp
khushkhash 1 tbsp
all spice powder 1/2 tsp
cinnamon powder 1/2 tsp
cardamom powder 1/2 tsp
cloves powder 1/2 tsp
ginger garlic paste 2 tbsp
ghee 4 tbsp
salt to taste
method:
cut ½ kg chicken breast. In a wok heat 2 tbsp of ghee, add and cook 2 onions and 2 tbsp ginger garlic paste. When the color of onion changes to golden brown take it out. In a juicer blender blend ¼ kg yogurt, ½ tsp cinnamon powder, ½ tsp cardamom powder, ½ tsp cloves powder, 1 tsp cumin powder, 1 tsp crushed red chili, 1 tbsp gram, 1 tbsp poppy seeds, 25 gm cashew and fried onion, mix them well to make the paste. Marinate the chicken with the paste. Now in a pan add remaining ghee, all spice powder and marinated chicken, sauté for 4-5 minutes. the add 1 cup water and cover the lid for 10-15 minutes. after that remove the lid and add ¼ bunch green coriander, ¼ bunch mint leaves and 4 green chilies, sauté on high flame. When the ghee comes on top dish is ready to serve.
cut ½ kg chicken breast. In a wok heat 2 tbsp of ghee, add and cook 2 onions and 2 tbsp ginger garlic paste. When the color of onion changes to golden brown take it out. In a juicer blender blend ¼ kg yogurt, ½ tsp cinnamon powder, ½ tsp cardamom powder, ½ tsp cloves powder, 1 tsp cumin powder, 1 tsp crushed red chili, 1 tbsp gram, 1 tbsp poppy seeds, 25 gm cashew and fried onion, mix them well to make the paste. Marinate the chicken with the paste. Now in a pan add remaining ghee, all spice powder and marinated chicken, sauté for 4-5 minutes. the add 1 cup water and cover the lid for 10-15 minutes. after that remove the lid and add ¼ bunch green coriander, ¼ bunch mint leaves and 4 green chilies, sauté on high flame. When the ghee comes on top dish is ready to serve.
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