Shahjehani Murgh Masala

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INGREDIENTS

1kg Chicken, (cubed)
A pinch of nutmeg
1 cup cream
1 tsp Poppy seeds
1 tsp cumin seeds
½ tsp Fenugreek seeds
1 tsp Coriander Powder
15 Cashewnuts, crushed
10 Almonds, blanched and crushed
2 Onions, chopped
3 Bay Leaves
6 Garlic cloves
½ tsp Garam Masala
1 tsp salt
3 to 4 cardamom
3 tbsp oil

METHOD

Roast cumin, poppy, fenugreek seeds and grind into powder. Heat oil, fry onions and garlic till it is brown.

Add chicken and fry. Now add powdered masala, salt , coriander powder, bay leaves. Simmer for 2 -3 minutes.

Add cream, ½ cup hot water and cook till water dries. Add garam masala, nutmeg and cardamoms. Cover and simmer for 5 minutes on low flame. Take off from the fire and serve hot with nan or chapattis.

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Shahjehani Murgh Masala

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