hare masale ki murghi

1 kg mughi
7 laung
5 hari elaichi
12 Kali mirich
1 small piece of darchini
1 tbsp adrak lesan
3 medium sized chopped onions
Half a cup dahi
2 small tsp salt, or according to taste
20-25 cashews or almonds, soaked and ground to a fine paste
A paste of:
6 hot green chillies, or according to taste
A bunch, 70 grams green coriander
A bit of salt

Slow to splutter
Add 3 medium sized chopped onions, when they soften, add the chicken in descending order of size
When the murghi changes color, add 1 tbsp adrak lesan. Stir carefully. Add two tsp salt, or a little bit less to taste. Add the dahi. Once it's steaming cover amd let it cook on low heat 20 minutes or till nearly done.
Stir and add the cashew/almond paste. Let it cook for ten minutes. See that the gravy doesn't stick to the bottom on the pan. Keep heat low and occasionally stir gently till fully incorporated.
Add the greenchilli and coriander paste just before removing from heat. Don't cook the chicken after you've added the mix so the gravy remains a bright green.
Serve with roti or sheermal.

Masala Murgh

Ingredients:

oil 1 cup
black cardamom 2 pieces
cumin seeds 1 tsp
cloves 6
cinnamon stick 1 piece
black peppercorns 8

chicken 1 kg (cut in 12 pieces)
salt 1 tsp
red chilli powder 1 tsp
onion 1 large (ground to a paste)
yogurt 1 1/2 cup
ginger & garlic paste 1 tbs
coriander powder 1 tbs

green cardamom powder 1/2 tsp
mace powder 1/4 tsp
nutmeg powder 1/4 tsp
fried onions 1/2 cup
garam masala powder 1 tsp
kewra water 2 tbs
fresh coriander, chopped, 2 tbsp



Recipe:

1: Heat oil in a pan. Add the cinnamon stick, black peppercorns, cumin, cloves, black cardamoms mix and fry on medium flame till they puff up and leave aroma.
2: Add the chicken and fry on high flame till it changes colour.
3: Add salt, red chilli, coriander powder, ginger-garlic and whisked yogurt. Cover and cook on low to medium flame till the chicken is cooked and the oil separates. If the mixture curdles, separate the whole garam masala and blend the gravy and add it back to the pan.
4: Now, add the fried onions, nutmeg, mace, garam masala, green cardamom powder, kewra water, water. Let simmer on low flame for 2 minutes. Add the coriander leaves.
Serve with sheermal and rice.