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.