INGREDIENTS
Murgh Nizami
Servings - 2 - 3
INGREDIENTS
Peanuts - 60 grams
Cashews - 60 grams
Ghee - 60 milliliters
Onions - 200 grams
Ginger paste - 3 tablespoons
Garlic paste - 3 tablespoons
Green chili - 1 teaspoon
Turmeric - 1 teaspoon
Salt - 2 1/2 teaspoons
Coconut milk - 130 milliliters
Whisked yogurt - 300 grams
Chicken legs & thighs - 1 kilogram
Water - 200 milliliters
Garam masala - 1 teaspoon
Lemon juice - 1 tablespoon
Dry fenugreek - 1 tablespoon
Coriander - for garnishing
PREPARATION
1. In a blender, add 60 grams peanuts, 60 grams cashews and blend it into a fine powder.
2. Heat 60 milliliters ghee in a heavy skillet, add 200 grams onions and fry till translucent.
3. Add 3 tablespoons ginger paste, 3 tablespoons garlic paste and saute for 2 - 3 minutes.
4. Add 1 teaspoon green chili, 1 teaspoon turmeric and stir well.
5. Add 2 1/2 teaspoons salt, blended powder and mix it well.
6. Then, add 130 milliliters coconut milk and mix it again.
7. Cook for 3 - 5 minutes on medium heat.
8. Now, add 300 grams whisked yogurt and mix it well.
9. Add 1 kilogram chicken legs and thighs, 200 milliliters water and mix it well.
10. Cover it with lid and cook for about 15 - 20 minutes.
11. Open the lid and give it nice stir.
12. Bring it to a boil.
13. Then, add 1 teaspoon garam masala, 1 tablespoon lemon juice, 1 tablespoon dry fenugreek and mxi it well.
14. Cook for another 3 - 5 minutes.
15. Garnish with coriander.
16. Serve hot with roti or naan.