Murgh Shan-e-Delhi by Chef Shireen Anwar

By on September 7, 2011

 Murgh Shan e Delhi by Chef Shireen Anwar

Ingredients

Chicken (cut into 4 pieces) 1 kg
Yogurt 4 tbsp
Brown onion 3 tbsp
Ginger garlic paste 2 tsp
Turmeric ½ tsp
Chili powder 1 ½ tsp
Coriander powder 1 ½ tsp
Salt 1 ½ tsp
Cumin powder 1 tsp
All spice ½ tsp
Tomatoes chopparize 2
Oil ½ cup
Coriander leaves chopped 1 tbsp
Kewra water 1 tsp
Cashew nuts ground 2 tbsp

Method

Mark cuts on 1 kg chicken pieces, marinate with 4 tbsp yogurt and 2 tsp ginger garlic paste for 30 minutes, heat oil in a pan, add 3 tbsp brown onion, ½ tsp turmeric, 1 tsp cumin powder, 1 ½ tsp coriander powder, 1 ½ tsp chili powder, 1 ½ tsp salt and ½ cup water, fry for 5 minutes, add marinated chicken, cover and cook till chicken is half done, add 2 chopparize tomatoes, 2 tbsp ground cashew nuts. When gravy thickens and oil comes on top add ½ tsp all spice, 1 tsp kewra water and 1 tbsp coriander leaves.