Shahjehani Murg Masala

Description

 * Ethnicity - Mughlai, North Indian
 * Type of Meal - Party, Lunch, Dinner

Ingredients

 * 1 Chicken cut into cubes
 * A pinch of Nutmeg (Jaiphal) Powder
 * 1 cup fresh Cream (Malai)
 * 1 tsp Poppy seeds (Khus-Khus)
 * 1/2 tsp Fenugreek seeds (Methi)
 * 1 tsp Coriander Seeds Powder (Dhania)
 * 15 Cashewnut (Kaju) crushed
 * 10 Almond (Badam) blanched and crushed
 * 2 Onion (Pyaj) chopped
 * 3 Bay Leaf (Tej Patta)
 * 6 Garlic (Lasun) pods
 * 1/2 tsp Garam Masala
 * 6 tsp Clarified Butter (Ghee)

Directions

 * 1) Roast little cumin, poppy, fenugreek seeds and grind into powder.
 * 2) Heat ghee, fry onions and garlic till it is brown.
 * 3) Add chicken and fry.
 * 4) Now add powdered masala, salt, coriander powder, bay leaf.
 * 5) Simmer for 2 -3 minutes.
 * 6) Add cream, 1/2 cup hot water and cook till water dries.
 * 7) Add garam masala, nutmeg and cardamoms.
 * 8) Cover and simmer for 5 minutes on low flame.
 * 9) Take off from the fire and serve hot with nan or chapattis.