DUM KA MURGH

Serves 4
Prep time: 30 mins
Cooking time: 30 mins
INGREDIENTS
1 chicken, skin removed and cut into 4 pieces
50g each, ginger and garlic pastes
10g : red chilli powder
250g : yogurt
4 each, cloves, green and black cardamoms
2 bay leaves
5cm : cinnamon stick, broken
1g : saffron
50g : each, cashew nuts and peeled almonds, fried
30g : toasted coconut
100g : onion, thinly sliced and fried
100g : ghee (clarified butter)
2g : mix of mace anPREPARATION
1. Marinate chicken in a mixture of ginger and garlic pastes, red chilli powder, yogurt, whole spices, saffron and salt for 30 minutes. Keep it refrigerated.
2. Grind together cashew nuts, almonds, coconut and onion with enough water to make a smooth paste.
3. Heat ghee in a pan and add chicken and marinade. Cook for 15 minutes over a medium heat then add remaining ingredients. Mix and cover with aluminium foil, and allow to cook for 10 minutes.
4. Serve with chappatis. Garnish with coriander, mint, finely sliced onion and peppers, if desired.d green cardamom powder
salt and pepper