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Murgh Lakhwawe
Method
- Wash the chicken and cut into 12-15 pieces.
- Pour oil in a kadai.
- Fry whole garam masala.
- Add finely chopped onions.
- When they turn golden brown, add ginger and garlic.
- Add green chillies and turmeric powder.
- Reduce flame and cook for 25 mins.
- Add garam masala powder, salt, chicken pieces and whipped yoghurt.
- Cover the kadai and cook on medium flame for 20 mins.
- Stir occasionally.
- Pour ghee into a pan.
- Add the gram flour and wait till it turns brown.
- Add this to the dish.
- Add fresh cream, stir well.
- Let it simmer for 2 mins.
- Garnish with fried cashew nuts.
Ingredients:
800 gms chicken, skinned
3 medium onions
3/4 green chilli
6/8 cloves of garlic
1 cup yoghurt
1/4 cup oil
1/2 cup gram flour
1 tsp ghee
Salt to taste
1/4 cup fresh cream
1/2 tsp turmeric powder
1/2 tsp garam masala powder
5/6 cashew nuts, fried
Ginger
Cardamom, Cinnamon and bay leaves
800 gms chicken, skinned
3 medium onions
3/4 green chilli
6/8 cloves of garlic
1 cup yoghurt
1/4 cup oil
1/2 cup gram flour
1 tsp ghee
Salt to taste
1/4 cup fresh cream
1/2 tsp turmeric powder
1/2 tsp garam masala powder
5/6 cashew nuts, fried
Ginger
Cardamom, Cinnamon and bay leaves
RECIPES BY REHANA KHAMBATY
