MALAI CHANA MURGH
Ingerdients:
1: chicken 1 kg (cut n 12 pieces)
2: kabuli chanay 1 & 1/2 cup (soak over night and boiled till tender & keep the water)
3: yogurt 2 cups
4: cream 1 cup (packet or home)
5: ginger & garlic paste 1 tbsp
6: fresh ginger 1 inch (Julian)
7: green chilli 2 (chopped)
8: bullet green chilli (chopped)
9: cumin seeds 2 tsp (dry roasted & crushed)
10:coriander seeds 1 & 1/2 tsp (dry roasted & crushed)
11:turmeric 1/2 tsp
12:red chilli powder 1 tsp (heaped)
13:salt 1 & 1/2 tsp
14:cumin seeds 1 tsp
15:fresh mint 2 tsp or dry 1 tsp
16:garam masala powder 1 tsp
17:oil 1 cup
18:fresh coriander 3 tbsp
19:lemon
Recipe:
1: heat oil, add chicken and fry till gets golden and remove it and keep aside.
2: in the same oil heat it and add cumin seeds fry it, then add ginger & garlic paste and fry it on high flame for a few minutes.
3: then add green chilli, turmeric, garam masala powder, crushed corainder, crushed cumin, salt, red chilli powder, mint, yogurt mix well, cook on high flame that the oil comes on surface.
4: add the fried chicken mix and cook it for 3 minutes in the masala.
5: now add the boiled chana, water 1 glass mix, wait for a boil on high flame, then cover and cook on low to medium till the chicken is tender.
6: then add cream, ginger, bullit green chilli, fresh corainder mix and cook on medium or high flame for 7 minutes.
7: garnish with remaining bullit green chilli, ginger, fresh corainder, lemon.
8: serve hot with roti, naan, paaratha.
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COOK WITH FAIZA