Dum Murgh

Ingredients 

• 750 grams chicken cut into 1 inch pieces on the bone
• 1 cup yogurt
• 1 tablespoon ginger-garlic-green chilli paste
• Salt to taste
• 2 tablespoons ghee
• 1 cup onion paste
• 1 teaspoon coriander powder
• ¼ teaspoon mace (javitri) powder
• ½ teaspoon black cardamom powder
• 1 teaspoon cumin powder
• ¼ cup cashewnut paste
• Fresh coriander sprig to serve

Method

1. Take yogurt in a mixing bowl, add ginger-garlic-green chilli paste and salt and mix well. Add chicken pieces, mix and refrigerate to marinate for 1-2 hours.
2. Heat ghee in a non-stick pan, add onion paste, mix and sauté till lightly browned.
3. Add coriander powder, mace powder, black cardamom powder, cumin powder and salt, mix and sauté for 1 minute. Add 2 tablespoons water, mix and saute till ghee separates.
4. Add chicken and mix. Add ½ cup water, mix well, cover and cook for 2 minutes. Add cashewnut paste, mix well, cover and cook on low heat till the chicken is fully done.
5. Transfer into a serving bowl, garnish with a coriander sprig and serve hot.