kesar murgh M

Kesar Murgh By Chef Munawar (Sunday 27th March 2011)

Ingredients
1.Chicken meat bone less cubes..01 kg.
2.Salt………………………….to taste.
3.Ginger & garlic paste…………02 tbs.
4.Onion patse…………………. 01 cup.
5.Coriander powder…………….01 tps.
6.Cashew nut paste………………. 04 tps.
7.Plain yogurt………………….01 cup.
8.Bay leaves……………………..02 nos.
9.Cloves…………………………1/2 tps.
10.Green cardamoms……………….1/2 tps.
11.Oil ……………………………..1/2 cup.
12.Cream…………………………..3/4 cup.
13.White pepper powder……………01 tps.
14.Red chili powder…………………1/2 tps.
15.Saffron color……………………..1/4 tps.
16.Saffron essence……………………few drops.

Method
1.Heat oil, add bay leaves & whole garam masala, add onion, ginger & garlic paste, fry on low heat.
2.Add Coriander powder & cashew nut paste, stir further.
3.Now add bone less chicken, yoghurt, red chili powder, salt & pepper to taste & the saffron color with essence. Stir it well.
4.Cook on low heat till the chicken is cooked.
5.Now add the cream, stir it for couple of minutes.
6.Remove it from the heat.
7.Serve with hot Tandori Nan’s & Parathas.