Murgh Matar Masala

Ingredients

• 750 grams chicken (murgh), cut into 2 inch on the bone
• 1 cup green peas (matar)
• 3 tablespoons ghee
• 3-4 green cardamoms
• 1 inch cinnamon 
• 5-6 black peppercorns
• 2-3 cloves
• 1 bay leaf
• 2 large onions, sliced
• 1½ tablespoons ginger-garlic paste 
• 2-3 green chillies, slit 
• Salt to taste
• 2 tablespoons coriander powder
• ½ teaspoon turmeric powder
• ½ cup whisked yogurt
• 2 tablespoons cashewnut paste
• 2 tablespoons fresh cream    
• ½ teaspoon garam masala powder
• ¼ teaspoon roasted dried fenugreek leaves (kasuri methi) powder
• Fresh coriander sprig for garnish

Method

1. Heat ghee in an iron pan, add green cardamoms, cinnamon, black peppercorns, cloves, bay leaf and onions, mix and sauté till golden brown. 
2. Add ginger-garlic paste, mix and saute for 1-2 minutes.
3. Add chicken, green chillies and salt, mix and sauté on high heat for 3-4 minutes. 
4. Add coriander powder and turmeric powder, mix and saute for 1-2 minutes.
5. Add green peas, mix and saute for 1-2 minutes. Add yogurt, mix and cook for 3-4 minutes. 
6. Add 1 cup water, mix, cover cook for 8-10 minutes or till done. 
7. Add cashewnuts paste, mix and cook for 1-2 minutes. Add fresh cream, garam masala powder and roasted dried fenugreek leaves powder, mix well and cook for 1 minute.
8. Transfer into serving bowl, garnish with coriander sprig and serve hot.