Murg-e-bahar

Ingredients

• 1 kg chicken
• 2 tablespoon curd
• 4 medium onion(finely chopped)
• 3 tablespoon ghee
• 2 cardamom(badi ilaichi)
• 2 medium sticks cinnamon(dalchini)
• 3-4 cloves
• 3-4 whole black pepper
• 1-2 leaves tej patta
• 1 jaiphal
• javitri 1pinch
• Salt( according to taste)
• 1/2 Tea spoon red chilli powder
• 2 tea spoon ginger garlic paste
• 3 tea spoon coriander powder

Preparation

• In a karahi add 1 tablespoon of ghee/oil,jaiphal,javitri and onions. Fry till golden brown. Take it out and grind to make fine paste.

• In another karahi add rest of the ghee, cloves, badi ilaichi, tej patta,black pepper, dal chini. let them crackle for some time then add chicken pieces, fry for 4-5 minutes.

• Now add salt, ginger garlic paste, coriander powder, red chilli powder. Let it cook for 5-6 minutes. Add onion paste and curd. Mix it nicely. cook for 2 minutes add 300 ml water bring to boil. simmer for 13-15 minutes. Serve hot.