Kashmiri Murgh

 

Kashmiri Murgh 

Ingredients :- 
 
1lb Chicken, cut into small pieces
1 large onion, chopped
1tbsp ginger paste
1tbsp garlic paste
¾ cup yogurt
One handful of blanched almonds, ground in a food processor
½ tbsp cumin seeds
½ tbsp coriander seeds
10 black peppercorn
3-4 small green cardamom pods
5 cloves
1 inch cinnamon stick
2 tbsp oil
Salt to taste
2 green chillies slit lengthwise
One pinch of Saffron  
 
To make the spices more aromatic, it is best to dry-roast them as suggested in the recipe, rather than use the ready-ground ones. 
 
Remove the seeds from the cardamom pods. Heat a frying pan and roast the cumin seeds, coriander seeds, cinnamon stick, and cloves. If you are not confident about roasting them together, then try roasting them one at a time and transfer them into a food processor along with the peppercorns.  Add the cardamom seeds and grind the spices fine.  
 
Heat oil in a karahi and fry the onions until golden brown. Add the garlic, ginger and chicken and fry some more till the chicken is slightly browned. Season with salt to taste.  Add the ground spices, half a cup water and cover the lid. Let it cook for 30mins, turning them occasionally for even cooking.  
 
Stir in the ground nuts with the yogurt. Mix the saffron to 2 tbsp of hot water. Add the yogurt and saffron to the karahi and bring it to a boil. Add the green chillies now. Simmer, uncovered for another 10mins.  
 
Serve hot with roti, naan or parathas. I do not use too much coriander leaves so as to preserve the mild flavor of the yogurt sauce, but you can use some to garnish.