PESHAWARI MASALA MURGH
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Ingerdients:
1: chicken 1 kg
2: tomatoes 5 medium (grind)
3: onions 2 large (grind)
4: tomato puree 2 tbsp (heaped)
5: green chilli 4 (sliced)
6: ginger & garlic paste 2 & 1/2 tbsp
7: cumin seeds 1 & 1/2 tsp
8: cinnamon stick 2 inch piece
9: black cardamom 2
10: dry fenugreek leaves 3 tbsp
11: black pepper corns 10
12: cloves 8
13: turmeric 1/2 tsp
14: red chilli powder 1 & 1/2 tsp
15: salt 1 & 1/2 tsp
16: garam masala powder 1 tsp
17: crushed black pepper 1 tsp
18: fresh ginger 1 inch (Julian cut)
19: oil 1/2 cup
Recipe:
1: heat oil add cumin, cloves, pepper corn, black cardamom, cinnamon, onion and fry on high flame till it changes colour.
2: add chicken, ginger & garlic paste and fry till the chicken changes colour on high flame.
3: now add salt, red chilli powder, turmeric, crushed black pepper, tomato puree, tomatoes mix and cook it for 5 minutes on high flame.
4: then add water 1 cup, mix and wait for a boil on high flame, then cover and cook on low to medium flame till the chicken is tender and the oil comes on surface.
5: add green chilli, garam masala powder, fenugreek leaves, ginger mix and simmer on low flame for 5 minutes.
6: serve hot with Naan, roti
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