Shahjehani Murg Masala
Method
- Roast a little cumin, poppy, fenugreek seeds and grind into powder.
- Heat ghee, fry onion, garlic till light brown.
- Add chicken and fry.
- Add now powdered masala, salt, coriander powder, bay leaves and simmer for 2 to 3 minutes.
- Add cream, � cup of hot water and cook till water dries.
- Add garam masala, nutmeg and cardomoms.
- Cover and simmer for 5 mins. On low fire.
- Take off the fire and serve hot.
Ingredients:
1 - chicken, cut into cubes
1 cup - fresh cream
15 - cashewnuts, crushed
10 - almonds, blanched and crushed
a pinch - nutmeg powder
1 tsp - cumin seeds
� tsp - fenugreek seeds
1 tsp - coriander powder
2 - chopped onions
3 - bay leaves
6 cloves - garlic, chopped
� tsp - garam masala
6 tsp - ghee
salt to taste
1 - chicken, cut into cubes
1 cup - fresh cream
15 - cashewnuts, crushed
10 - almonds, blanched and crushed
a pinch - nutmeg powder
1 tsp - cumin seeds
� tsp - fenugreek seeds
1 tsp - coriander powder
2 - chopped onions
3 - bay leaves
6 cloves - garlic, chopped
� tsp - garam masala
6 tsp - ghee
salt to taste
RECIPES BY REHANA KHAMBATY
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