Nawabi Murg Masala

Ingredients

• 500 gms chicken on bone, curry cut
• 4-5 tbsp mustard oil
• 1 tejpatta
• pinch zeera
• 1 tsp garlic paste
• 1/2 tsp ginger paste
• 1 tbsp brown onion paste
• 1 tbsp kaju, pista & badam paste
• 1/2 tsp haldi powder
• 1 tsp red chilli powder
• 2 tsp dhania powder
• 1/2 tsp garam masala powder
• 1 cup dahi
• 1 tbsp fresh cream
• to taste Salt
• 1/2 tsp kasoori methi crushed
• 1med sized onion chopped finely,
• 2-3 med sized aloo boiled, peeled & cut into 4 pcs,
• As required Soak badam overnight.
• as required Soak pista dana in water for 1 hr
• As required Soak kaju in warm water for 1 hr. Peel the badam
• as required Grind them together to a fine paste
• as required Quantity should be accordingly

Steps

1. Take a wok, add oil, heat it.
2. Add tejpatta & zeera, let it splutter.
3. Add chopped onion, stir fry it till translucent.
4. Add boiled potato, stir fry it for a while.
5. Now add chicken pieces, stir fry it till light brown.
6. Add ginger garlic paste, sprinkle some water, saute it for a while.
7. Now add brown onion paste, again sprinkle some water, stir fry it for a while.
8. Moderate the heat now, add kaju badam, posto paste, stir it nicely.
9. Mix all the powdered masala & cream with dahi, mix it well. Add salt also.
10. Add it to the masala, mix well. Lower the flame now, cover it with the lid, cook it till oil has oozed out.
11. Now add kasoori methi, stir it for a while.
12. Add boiled water accordingly so as to keep the dish with saucy consistency, increase the flame, give a boil.
13. Lower the flame now, cover it with the lid, cook it till chicken becomes tender.
14. You may find some of the aloo has become madhy, don't worry, it will make gravy a little saucy.
15. Turn off the flame, open the lid after a while.
16. Take out in a serving bowl, garnish it with chopped dhania patta.
17. Have it with Nan or Lachcha paratha.