Dahi Murgh

Prep time : 30 mins
Cooking Time : 1

hour



Ingredients

1 kg boneless chicken
5 onion ( meduim size )
12 cloves garlic (finely chopped)
ginger garlic paste : 1 table spoon
2 cups of yoghurt
cloves : 5
stick cinnamon : 2
 green cardamom : 2
 black cardamom : 2
bay leaves : 2
Jeera  : 1table spoon
Red Chilli : 2-3
1 tsp red chilly powder
1 tsp turmeric powder
3 tbsp veg oil
Chopped coriender leaves to garnish
salt to taste
1 cup water


Prep :

Marinate : Prep a mix of turmeric , red chilli powder , salt , curd and mustard oil , ginger garlic paste and put you chicken (  pok chicken with Fork so that it can absorb marinate properly ) . And keep aside for 1 hour

For Gravy :
Dry roast all the garam masala ingredient  ( 5 cloves,2 stick cinnamon, 2 green cardamom, 2 black cardamom , bay leaves and Jeera , Red chilli   )  , once done set for cooling .

In a grinder add onions , garlic and all the dry roasted garam masala and grind well .

Take a wok and put some vegetable oil and add grinned mixture . cook paste till is golden brown . ( you need to cook for 30 mins , if it's becoming too dry add some water or oil )

Add marinated chicken to the cooked paste and again cook till chicken is cooked and leaves its fat .( you need to cook atleast for 30 - 45 mins )

add curd/water if you need gravy .

garnish with Chopped coriender leaves .

Serve with Roti