FARMAISHI MURG
Ingredients:
chicken – 1
ghee – 5 tbsp
black cardamoms – 2
bay leaf – 1
peppercorns – 10
cloves – 5
onions sliced – 2
piece of ginger, grated – 2.5 cm
curd – 4 tbsp
poppy seeds ground to a fine paste – 4 tbsp
magaj paste 1 tbsp
salt -? to taste
chilli powder – 1 tsp
large tomato chopped – 1
sugar – 1 tsp
green chillies, slit – 4
Method:
?Clean the chicken well and cut in large pieces. Prick all over with a a fork. Heat 2 tbsp ghee in a non-stick skillet and fry the chicken pieces over a medium heat till golden. You will have to do this in batches. The chicken pieces must not overlap. Keep aside.
?Heat the remaining ghee in a skillet, add the black cardamom, bay leaf, peppercorns and cloves. When they stop spluttering, add the onions and fry till trasnparent. Put in the ginger and saute for another minute. Beat the curd and add. Stir until the liquid dries up.
?Add the poppy seed paste, magaj paste, salt, chilli, tomatoes and sugar. Fry stirring constantly, till the oil leaves the masalas. Add the fried chicken and 2 cups of hot water. Cover and cook over a low heat till the chicken is done.
?Add the slit green chillies and cook for another 5 minutes. There should be a thick gravy.
?Serve with naans, parathas or pulaos.
