handi murg

 preparation time : 10 minutes

cooking time : 30 minutes

                                                                   







ingredients :


skin less chicken               1 kg
oil                                      3 tbsp
bay leaf                              1
green cardamom                 3-4
clove                                  2
onion                                   3 finely chopped
ginger garlic paste              1 tbsp
red chilly powder                1/2 tsp
turmeric powder                   1/2 tsp
salt to taste
curd whipped                        1/2 cup
milk                                       1/2 cup
cream                                     1/2 cup
garam masala                         1/4 tsp
cashew nuts                           10 -15 (soaked in warn water for 30 minutes )
green coriander leaf               1 tbsp


to garnish :

garam masala              pinch 
coriander leaf            1 tsp
cream                          1 tbsp

method:

• heat oil in a pan add green cardamom , bay leaf , clove and stir fry .
• add chopped onion and fry till onion get nice brown color .
• add ginger garlic paste and chicken and sauté for 3 to 4 minutes .
• add red chilly powder , turmeric powder and stir fry on high flame for 3 to 4 minutes more .
• take whipped curd into a small ball and add cashew paste and mix well . pour this mixture slowly into chicken on low flame and stir .
• cover and cook for 10 minutes till curd dried up .
• add cream , milk , garam masala , and green coriander an mix well .
• remove in a serving platter and garnish it with garam masala , green coriander leafs  and cream . serve with any naan or rice .