Hariyali Murgh Afghani

Tried out something new after a really long time. Its extremely delicious and very easy to cook.

Servers 4 – 5 people

Ingredients

500 gms chicken, marinated in ginger garlic paste for about 1 hour

3 tbsp ghee

2 bay leaves

3-4 lavang

1 star anise, broken into small pieces

2 tsp roasted kasuri methi

Paste:

8-10 cashews

15-20 peanuts

½ bunch chopped coriander leaves.

2 tbsp ginger garlic paste

4-5  green chillies.

2 chopped onions, fried

1/2 cup Yogurt

1/2 cup cream

1 tsp garam masala powder

1 tsp black pepper.

salt to taste.

  

Method:

Blend together all the ingredients mentioned under “Paste”.

Cook the chicken separately and ensure there is some stock left while the chicken in being cooked.

In a vessel, heat ghee. Add the whole garam masala.

Now add the blended paste and mix well.

Let is cook till the ghee separates on top.

Add the cooked chicken with some stock to make enough gravy.

Add the roasted kasuri methi.

Let is simmer on slow flame for abut 15-20 minutes.

Serve hot with naan or roti.