. Shahjani Murgh Musallam

Ingredients

Chicken – ½ kg

Onion – 2

Ginger garlic paste – 2 tsp

Cumin seed – 1 tsp

Corriader powder – 1 tbl.sp

Poppy seed – 1 tsp

Fenugreek seed – ½ tsp

Cloves - 3

Mace (javitri) – ½ tsp

Fresh cream – 1 cup

Cashewnut soaked in water and then grounded – 18 to 20

Garam masala – ½ tsp

Cardamom powder – ½ tsp

Salt and red chilli powder as per taste

Method

Powder cumin seed, poppy seed and fenugreek seed and keep aside.

Heat oil in a pan, and fry onions till golden brown in color and then add ginger garlic paste and sauté for few minutes till the raw smell goes.

Add chicken pieces, powdered masala, coriander powder, mace, garam masala and salt and stir fry for few minutes. Add water and cook till the chicken becomes tender and the gravy becomes thick.

Add cream, cashew nut paste and sprinkle cardamom powder. Mix well. Cook for a minute and then turn off the stove.

In a small bowl take red hot charcoal piece and place it inside the pan, put cloves in the hot charcoal and cover it and leave for 5 minutes. The smoke will give a nice and special flavor to the curry. Serve hot with naan or tandoori roti.