Murgh Dopiaza

Ingredients

• 1 kg chicken (broiler), skinned, and cut into 8 pieces
• ¼ -cup (60 gm) ghee
• 1 tbsp jeera (cumin seeds)
• 1 tej patta (bay leaf)
• 4 sabut kali mirch (peppercorns)
• 4 laung (cloves)
• ½ tsp methi dana (fenugreek seeds), roasted and powdered
• 1 tsp saunf (fennel seeds), roasted and powdered
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 cup (250 g) grated onions
• ½ cup (100 g) dahi (yogurt)
• 1 tsp garam masala
• 1 tbsp salt
• 1/2 tsp haldi (turmeric)
• 1 tbsp powdered dhania (coriander seeds)
• 1 tsp chilli powder
• 2-3 green chillies, slit
• 2 cups (500 g) onions, sliced a little thick
• 2 tbsp chopped hara dhania (coriander leaves), for garnish

Preparation

• Heat the ghee in a heavy based saucepan, and add the jeera, tej patta, kali mirch, laung, methi dana and saunf. When the seeds begin to splutter, add the garlic and ginger paste and the onions and saute over high heat till brown.

• Add the yogurt, stir frying vigorously so that it blends well and does not curdle.

• Cook till fat separates and add the garam masala, salt, haldi, dhania and the chilli powder.

• Keeping the heat high, add the chicken pieces and turn around till they look a little opaque. Lower the heat and simmer, uncovered, for about 10 minutes, then add the green chillies and the sliced onions. Continue cooking over low heat, till the chicken is cooked through and the fat separates. Takes 10-15 minutes. The onions should be crunchy (`bite like’).

• Serve hot garnished with the coriander leaves.