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.