Handi Murgh

If you like spicy stuff nothing is better than Mughlai food to stimulate your taste buds. Now one thing to keep in mind while cooking chicken, Do not cover it while cooking, you gonna love the aroma ;)

Ingredients

1/2 kg chicken

2 medium sized tomatoes, chopped

3-4 medium sized onions, sliced

2-3 green chillies, chopped

2 tbsp ginger garlic paste

200 gm cashew nut paste

1 cup curd

50 ml ghee/oil

1 tbsp dry fenugreek leaves

Whole spices (bay leaves-2, green cardamom-3, cloves-3, mace-1 tsp, cinnamon stick-2")

Salt, to taste

1/2 tsp red chilli powder

1/2 tsp cumin powder

1 tsp coriander powder

1 tsp kitchen king powder

1/2 or 1 tsp chicken masala

1/2 tsp turmeric

Method:

1. Marinate the chicken with 1 tbsp ginger-garlic paste, curd, turmeric and little bit salt. Leave aside for 1 hour.

2. Heat ghee in a thick bottomed pan and add whole spices.

3. Add onions after a minute and saute for 2-3 minutes.

4. Add ginger-garlic paste.

5. Add little salt, cumin powder and coriander powder as the onions turn light brown.

6. Add chicken pieces, followed by kitchen king powder and chicken masala.

7. Add cashew nut paste (I skipped this part in order to make it light for dinner)

8. Add green chillies, fenugreek leaves and tomatoes, let it cook on low flame till the pieces are tender.

9. Serve with boiled rice/flat bread/parathas.