Murgh Cream Masala

Ingredients

Chicken -1 kg

Onions – 3

Bayleaf – 2

Ginger and garlic paste – 2 tsp

Roast and Make a powder of

Cumin seed – ½ tsp

Poppy seed – ½ tsp

Coriander seed – 1 tbl.sp

Peppercorn- 8

Garam masala – 1 tsp

Ghee/butter – 100 gm

Nutmeg powder – ½ tsp

Kasuri methi – 2 tbl.sp

Fresh cream – 1 cup

Cashewnut paste – 2 tbl.sp

Coriander leaves

Fresh cream – 200 ml

Green chilli and salt as per taste

Method

Clean, wash and cut chicken into medium pieces.

Roast the whole masala and grind it to a fine paste.

Make a paste of green chilli.

Heat oil in a pan and fry onions till golden brown in colour.

Then add ginger garlic paste and sauté for a minute till the raw smell goes.

Then add chicken pieces and stir fry for 2 to 3 minutes and then add the roasted masala, salt, and bay leaf , cashewnut paste, green chilli paste, kasuri methi and then again stir fry for few minutes till the oil seprates from the masala.

Add cream, mix it well, add half cup of water and cook till the gravy becomes thick.

Sprinkle garam masala and nutmeg powder and cover and leave it to simmer on a low flame for 5-6 minutes till it becomes thick.

Garnish with coriander leaves and cream on top and serve hot with roti or rice.