Kasuri Murgh

This blog has instilled in me an interest in cooking which I never had and I have started developing an interest in trying out new recipes and experimenting new ideas. Although this, many a times, results in disasters which have the bin as their fate, but success does come in most of the times and when it does, you feel ecstatic. This is one such recipe which left me very happy and satisfied after the trial. There are many things that you can tweak in this recipe, like using paneer instead of chicken. I skipped the high calorie ingredients a bit and settled for a healthier version, which was delectable as well.

Ingredients

500 gms chicken (with or without bones)

1 medium onion, chopped

1 medium tomato chopped

2 tsp ginger-garlic paste

3/4 cup yogurt, whipped

30 gms khoya (I skipped this)

4 tbsp fresh cream (I used just 2 tbsp)

4 tsp dry kasuri methi

1 tsp turmeric powder

1 tsp kashmiri chilli powder

1 tsp coriander powder

1 tsp garam masala powder

1 tsp black pepper powder

Juice of 1 lemon (medium)

1/2 cup warm water

3 green chillies, slit

2 each of cardamom, black peppercorns, cinnamon, cloves

Salt to taste

Oil

Directions

Marinade the chicken with salt, black pepper powder, lemon juice and keep aside for 30 mins.

In an pan, lightly dry roast the kasuri methi. Crush and keep aside.

In another pan, heat oil and add the whole garam masala, that is, cinnamon, cardamom, peppercorns, and cloves. To this, add the chopped onions and fry till translucent. Now add the chicken and fry till golden brown. Next, add the ginger-garlic paste, yogurt, khoya (if using), and the chopped tomatoes and fry till the water from the tomatoes dries up and they become mushy. Add the turmeric, chilli, and coriander powder and mix well. Add 1/2 cup warm water, salt, and garam masala powder. Lower the flame and cover and cook till the chicken becomes tender. Once done, add the cream, slit green chillies, and the kasuri methi and give it a good mix. Cover for few more minutes till the oil starts coming up on top. You can adjust the gravy as per your liking. Serve hot with roti/naan/kulcha.