MURG-DUM-PUKHT

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Ingredients
  • Chicken on bone- 750 gm
  • Yugurt - 1/2 cup
  • Fried onion paste - 3 to 4 tsp
  • Ginger-garlic paste - 1 tsp
  • Coriander leaves - green chilli paste - 1 tsp
  • Almond- cashew nut paste - 1 tsp
  • Turmeric powder - 1/2 tsp
  • Kashmiri red chilli powder - 1 tsp
  • Garam masala powder - 1 tsp
  • Mace- nutmeg powder - 1 tsp
  • White peppercorn powder - 1 tsp
  • Black cardamom - 2 to 3
  • Bay leaf - 2
  • Dry red chilli - 1
  • Ghee/ butter - 2 tsp
  • Salt - to taste
  • Sugar - to taste



Method

Take the chicken pieces in a bowl. Add yogurt, ginger-garlic paste and Kashmiri red chilli powder. Mix well. Keep the marinated the chicken for at least 5 to 6 hrs.

Heat ghee/butter in pan/kadai. Add black cardamom, bay leaf & dry red chilli. When it leaves a nice aroma, add the fried onion paste and salt. Fry it for few mins. Add turmeric powder and coriander leaves-green chilli paste. Stir well. Add the chicken pieces. Mix and cook it with covered lid till the chicken is half-cooked. In between stir well. Add white peppercorn powder, nutmeg-mace powder and garam masala powder. Mix well. Add sugar and almond-cashew nut paste to it. Now in a large utensil, boil some water. Put the half-cooked chicken in a pot/handi. Cover the lid. Make sure that the cover should be tight enough. Now put this pot in boiling water. Cook it in medium flame for 20 mins. Open the lid and the chicken is now ready to serve. Enjoy with pulao/ naan.

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