Murgh Masala

This is a delicious chicken preparation,  adding to this is a touch of  saffron, poppy seeds, spices and the generous amount of coriander leaves making this  dish  perfect and yummy.

 This curry goes very well with simple steamed rice or saffron rice or for  that matter any kind of  Indian breads.

Cooking Time : 45 minutes                                                               

Ingredients

Chicken – 500gms, skinned out and cut in medium pieces            Salt to taste                                                                                       Ginger – 1 pc chopped                                                                  Garlic – 4 cloves chopped                                                                 Butter or oil – 2 tbsp                                                                 Coriander leaves finely chopped  with stalks –1/2  cup                Green chillies  slit  – 2 nos.                                                           Turmeric – ¼ tsp                                                                               ¼  tsp saffron *                                                                          Yoghurt – 60gms

 *soaked in warm water

Make a powder  of:

Cumin seeds – 1tsp                                                                        Red chillies whole (dried) – 4 nos.                                             Cardamom – 1 nos.                                                                        Cloves – 2 nos.                                                                             Cinnamon sticks 2 inch – 1 pc.                                                       Black peppercorns – ½ tsp

Grind to fine paste

White poppy seeds – ½  tbsp                                                   Cashew nuts – 6 nos.

Method

Clean the chicken pieces and keep aside

Crush  ginger, garlic and salt to the chicken.

Now add  2 tbsp  of water to the  poppy and  cashew paste along with powdered spice and mix it well so that it gets diluted.

In a kadai add  ghee/oil, ginger garlic paste and cook for 3 minutes.  Now add the diluted spice paste  and mix well.

Now throw in the chicken and mix well, add turmeric, green chillies and salt and give a good mix.  Add  saffron  and a  little bit of coriander leaves and mix well now add some water and cook it closed  till tender.

Now add the  yoghurt, put in rest of the coriander leaves and allow it cook for another 10 minutes and put off the flame.

Latha