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BY TOMMY MIAH

A true taste of Asia

Hara Murgh

Ingredients

1 medium chicken cut into pieces

’It cup curds

3 medium sized sliced onions

1 tbsp, ginger-garlic paste

1-15 nos cashewnuts

2 sticks of cinnamon

8 black peppercorns

4-5 cloves

4 cardamoms (green)

1 tsp. cumin seeds

2 tsp. coriander seeds

6 green chillis

1 bunch of coriander leaves

1 bunch of mint leaves

2 tbsp, cream

’A tsp. turmeric powder

1 tsp. red chilli powder

1 tspgaram masala powder

1 W cups of warm water

Ghee as per requirement

Salt according to taste Method

1. Soak the cashewnuts in

water 10 minutes and fry the sliced onions until crisp.

2, Grind the cinnamon, cloves, cardamoms, black pepper, cumin seeds and coriander seeds and coriander seeds to a fine powder.

3. Grind the green chillis, coriander, mint, cashewnuts and fried onions to a fine paste separately. This is your green masala paste.

4. Marinate the chicken pieces with ginger-garlic paste, curds

and the green masala paste for an hour.

5. Heat ghee In a pan and add the chicken. Fry till the ghee separates and turmeric powder and salt as per taste.

6. Saute for 5-6 minutes and then add water. Allow it to cook until the chicken becomes tender.

7, Now add the powdered masala and cream. Simmer till the gravy becomes thick. Serve hot with naan.