KASHMIRI MALAI MURGH

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KASHMIRI MALAI MURGH



Ingredients:
  • Chicken (16 pieces) 1 kg
  • Ginger Garlic Paste 1 tbsp heaved
  • Salt 1.5 tsp
  • Onions (ground) 2
  • Oil ¾ cup
  • Tomatoes (chopped) 4
  • Coriander Seeds (roasted and ground) 2 tbsp
  • Kashmiri Red Chilies (soaked and ground) 8
  • All Spice 1 tsp
  • Khoya half cup
  • Butter 2 tbsp
  • Balai half cup
  • Coriander Leaves 2 tbsp
  • Mint leaves 10 to 12
  • Green Chilies (chopped) 4
  • Chili Powder 1 tsp
Method:
  • Boil chicken with ginger garlic, salt, grinded green chili and 1 cup of water till ¾ done. Remove chicken save the stock. Heat oil; fry onions till light golden and add tomatoes. cook till oil separates. Add chili powder all spice coriander and add in the chicken. Fry well add butter khoya and balai. Stir for some time cover and cook on dum. Add coriander and mint leaves. Remove from fire. Serve with naan.

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