Murgh Haandi Lawabdaar

By Pranav kumar Jha, UK

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Ingredients

• Chicken breast and legs: 500g
• Cardamom whole: 2-3
• Cloves whole: 2-3
• Cinnamon stick: 1-2
• Onion: 2
• Cashew nut: 50-70 gms
• Ginger paste: 1 tsp
• Garlic paste: 1 tsp
• Tomato paste: 30 gms
• turmeric Powder: 1 tsp
• Cumin Powder: 1 tsp
• Chili Powder: 1/2 tsp
• Garam Masala: 1 tsp
• Chicken stock: 200 ml
• Double Cream: 2 tbsp
• Salt: to taste
• Ghee/oil: 30 ml

Method:

Heat stock in a sauce pan and cook your chicken in the stock. Keep it aside when chicken is tender and cooked.

Cut onion lengthwise and then slice it.

Heat oil in a small haandi (deep pan) and put the whole spice. When it has released the aroma put sliced onions.

Fry onion till golden brown.

Take out half the brown onion and make paste with cashew nut in a food processor.

Add ginger and garlic paste in the haandi with rest of the onion.

Add tomato paste and the ground spices and fry till oil separates.

Add the chicken, stock, salt and the paste.

Cook for 2-3 mins and then stir the cream in.

Take off the heat and serve with a whirl of cream.

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