Tariwala Murgh - SK KHazana

Ingredients list for Tariwala Murgh - SK KHazana

• 750 grams Chicken cut into 2 inch pieces on the bone
• 1 tablespoon Oil
• 1 inch Stick Cinnamon
• 2 Black cardamoms
• 5-6 Green cardamoms
• 1 teaspoon Cumin seeds
• 1 inch Ginger chopped
• 2 Green chillies chopped
• 2 Medium onions sliced
• 2 Bay leaves
• 1 tablespoon Ginger-garlic paste
• 1/2 cup Fresh tomato puree
• to cook Salt
• 2 teaspoons Kashmiri red chilli powder
• 1 teaspoon Turmeric powder
• 2 teaspoons Coriander powder
• 1 1/2 teaspoons Garam masala powder
• 1/2 cup Browned onions
• 1 1/2 tablespoons Fresh coriander leaves chopped
• 1/2 teaspoon Green cardamom powder
• to garnish Fresh coriander sprig

Method

1. Heat oil in a deep non-stick pan, break cinnamon and add it to the pan. Add black cardamoms, green cardamoms, cumin seeds and ginger and green chillies. Sauté till fragrant.
2. Add onions and sauté till translucent. Add bay leaf and ginger-garlic paste, sauté till onions are golden brown.
3. Add the tomato puree and sauté for 1-2 minutes. Add salt, mix well, cover and cook for 2-3 minutes.
4. Add Kashmiri red chilli powder, turmeric powder, coriander powder and garam masala powder, mix well and sauté for a minute. Cover and cook till oil separates.
5. Add ½ cup water and browned onions and mix well. Cover and cook for 2-3 minutes.
6. Add chicken, 1 cup water, salt and coriander leaves and mix well. Cover and cook, stirring occasionally, for 15-20 minutes or till chicken is completely cooked.
7. Add green cardamom powder, mix well and cook for 1-2 minutes.
8. Transfer into a serving bowl, garnish with coriander sprig and serve hot.