Murgh Adrak

Chicken 1 kg
Yogurt 1 cup
Coriander powder 1 tbsp
Cumin powder 1 tbsp
Turmeric ½ tsp
Chili powder 1 tsp
Cinnamon 1 stick
Cloves 5
Green cardamom 4
Black pepper 8
Bay leaf 1
Star anise 1
Mace powder 1 tsp
Onion chopped 1
Tomatoes chopped 2
Water ½ cup
Salt to taste
Ginger juliennes 4 inch piece
Oil 3 – 4 tbsp
Coriander leaves to garnish
• Dry roast together 1 cinnamon stick, 5 cloves, 4 green cardamoms, 8 black peppers, 1 bay leaf and 1 star anise.
• Now grind finely. Mix with 1 tbsp coriander powder, 1 tbsp cumin powder, ½ tsp turmeric, 1 tsp chili powder, 1 tsp mace powder and salt to taste. Also add in 1 cup yogurt and make into paste.
• Now coat chicken pieces with the paste and keep aside for 30 minutes.
• Heat 3 – 4 tbsp oil in a pan, add 1 chopped onion and fry till golden brown. Now add 2 chopped tomatoes and fry till soft.
• Add marinated chicken and stir fry for 10 minutes till golden brown.
• Add ½ cup water, cover and cook till chicken is tender.
• Cut 4 inches piece of ginger into juliennes, stir fry on medium flame till water dries.
• Remove chicken in a serving dish, top with fried ginger juliennes. Sprinkle with coriander leaves and serve with salad, chapatti / paratha.

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