makhmali murgh

Ingredients

• 1 kg chicken (broiler), cut into 8 pieces
• ¼ cup (60 g) ghee (clarified butter)
• 1 tsp jeera (cumin seeds)
• 1/2 tsp sabut kali mirch (peppercorns)
• 1 cup grated (250 g) onions
• 1 tsp garlic paste
• 1 tsp ginger paste
• 1 tbsp powdered dhania (coriander seeds)
• 1 tbsp tomato puree
• 1 1/2 tsp salt
• 2 green chillies, finely chopped
• 4 cherry tomatoes (small tomatoes) or 2 halved tomatoes
• 4 full boiled eggs, peeled
• 1 tsp vinegar
• 1 tsp sugar
• 4 tbsp hara dhania (coriander leaves) finely chopped
• 2 tbsp cornflour dissolved in ½ -cup water
• ½ cup (120 g) milk

Preparation

• Place the chicken in a saucepan with 2 cups water. Bring to a boil and then simmer till cooked through (about 20 minutes).

• When cool, drain the chicken pieces and mix the milk and the stock together and make up to 2 cups adding more water if required.

• Heat the ghee in a heavy based pan and add the jeera and peppercorns. When they spurt, add the onions, ginger and garlic, and saute till the onions are transparent.

• Add the dhania powder, tomato puree, salt and green chillies and stir well to mix. Add to this the chicken, the stock and milk mixture and bring to a boil. Add the cornflour mixture, bring to a boil again, and then simmer for 2 minutes.

• Add the tomatoes, eggs, vinegar, sugar and half the coriander leaves, mix and serve hot garnished with the rest of the coriander leaves.