Murgh shakooti

Murgh shakooti

Ingredients

• Chicken (cut into 12 pieces) 1 kg
• Cloves 6
• Black pepper 10
• Button red chilies 20
• Cinnamon 1 inch piece
• Oil ½ cup
• Ginger garlic paste 1 tbsp
• Coriander seeds 1 tbsp
• Turmeric ½ tsp
• Green cardamom powder ½ tsp
• Fenugreek seeds ½ tsp
• Coconut 2 tbsp
• Brown onion ground 3 tbsp
• Lemon juice 4 tbsp
• Salt 1 ½ tsp
• Cumin seeds 1 ½ tsp
• Poppy seeds 1 ½ tsp

Method

1. Dry roast 1 tbsp coriander seeds, 1 ½ tsp cumin seeds, 1 ½ tsp poppy seeds, 2 tbsp coconut, ½ tsp fenugreek seeds, 10 black pepper, 6 cloves and 1 cinnamon stick. Grind finely. Separately grind 20 soaked button red chilies, heat ½ cup oil, add 1 tbsp ginger garlic paste, ½ tsp turmeric, 1 ½ tsp salt, ground red chili paste with roasted and ground Masala, fry well adding little water, add 1 kg chicken, fry till oil separates. Add 1 cup water, cover and cook till chicken is tender. Lastly add ½ tsp ground cardamom, 4 tbsp lemon juice and 3 tbsp ground brown onion. Cover and simmer for 5 minutes.