Dhaniya Murgh

Ingredients

• 1200 g chicken thigh, boneless
• 1 cup ghee
• 5 Tbsp ginger, chopped
• 5 Tbsp green chilli, chopped
• 3 Tbsp ginger garlic paste
• Salt to taste
• 1 Tbsp turmeric powder
• 1 1/2 Tbsp cumin powder
• 2 1/2 Tbsp coriander powder
• 1 1/2 Tbsp deggi mirch
• 1 Tbsp yellow chilli powder
• 1 1/2 Tbsp kasoori methi (dried)
• 1 1/2 liter chicken stock
• 1 1/2 cup yoghurt
• 3/4 cup brown onions
• 1/2 cup bhunna masala
• 1 cup fried cashewnut paste
• 2 Tbsp coriander seeds
• 3/4 cup green coriander (with roots)
• 1 Tbsp garam masala powder
• 1 Tbsp green cardamom powder
• 1 1/2 cup fresh cream

Method

1. Clean the chicken.
2. Heat ghee in a pan. Put in ginger, chili and ginger garlic paste, and fry it.
3. Put in the chicken and sauté well till browned.
4. Put in salt, turmeric, cumin powder, coriander powder, deggi mirch, yellow chili, kasoori methi.
5. Add some chicken stock and cook the mixture.
6. Take away the chicken, when the mixture dries up and keep warm.
7. Now, put in yoghurt, brown onions, bhunna masala, cashew nut paste, pounded coriander seeds and coriander roots. Cook till masala leaves oil.
8. Now add the chicken and chicken stock, and cook on a slow flame till chicken is cooked.
9. Put in garam masala powder and green cardamom powder.
10. Stop with cream, coriander seeds. Serve it hot.