Thursday, 2 January 2014

Murgh Shahanshahi


ghee or oil 1/4 cup
ginger garlic paste 2 tsp
cashew nuts paste 3 tbsp
poppy seeds paste 2 tsp
fresh cream 1/4 cup
tomatoes 2-3 ( blend them in a blender)
onion paste 2 tbsp
salt to taste
turmeric powder 1/2 tsp
kashmiri mirch powder 1 tsp
red chilli powder 1 tsp (use less or more)
green cardamoms 4-5
cloves 3-4
cumin seeds 1 tsp
black pepper 5-6
lemon juice 1 tbsp
10-12 cashew nuts whole
hard boiled eggs few
coriander fresh chopped 1 tbsp
green chillies whole 2-3 (optional)

In a wok heat ghee or oil & fry whole cashew nuts light brown, take them out and keep aside.

In same oil add green cardamoms, ginger garlic paste,onion paste,cook till it changes the color
Add chicken , whole spices,turmeric powder, both types of chilli powder,
stir for a few minutes now add blended tomatoes and cook on medium flame till the rawness disappear.
Add poppy seeds and cashew nuts paste and cook on low heat with covered lid till the chicken is tender,add beaten fresh cream,
Simmer on low heat for 2-3 minutes more.add lemon juice,fresh coriander whole green chillies mix and simmer for a few seconds.
Turn off the flame.
Take out in a serving dish.
Garnish with boiled eggs and fried cashew nuts.
Enjoy with paratha or naan.

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