Banjara Murgh

Name: Banjara Murgh
Ingredients: 1 1/8 pounds chicken; 2 tablespoons mustard oil; 1 onions large, - sliced; 1 tomato sliced; 4 whole green chillies; 1 bay leaf; 3 pieces mace; 1 black cardamom; 3 green cardamom; 1 stick cinnamon; 10 black peppercorns; 1 tablespoon garlic paste ginger-, or you can crush them; 1 teaspoon coriander powder; 1 teaspoon cumin powder; 1/2 teaspoon turmeric powder; 1 teaspoon chilli powder; 4 tablespoons curd hung; salt to taste

18 ingredients

6 steps

Ingredients

1 1/8 pounds chicken
2 tablespoons mustard oil
1 onions large, - sliced
1 tomato sliced
4 whole green chillies
1 bay leaf
3 pieces mace
1 black cardamom
3 green cardamom
1 stick cinnamon
10 black peppercorns
1 tablespoon garlic paste ginger-, or you can crush them
1 teaspoon coriander powder
1 teaspoon cumin powder
1/2 teaspoon turmeric powder
1 teaspoon chilli powder
4 tablespoons curd hung
salt to taste

Directions

1

Wash and clean the Chicken pieces and keep aside.
2

Grind the mace, green cardamom, cinnamon, black cardamom, black peppercorns together to make the garam masala.
3

You can crush the ginger and garlic separately and keep aside. But if you want to use ginger garlic paste , you can use it.
4

In a Pan add the chicken pieces along with the sliced onions, tomatoes, bay leaf, ginger garlic paste, coriander powder, cumin powder, turmeric powder, salt, chilli powder, green chillies , mustard oil and hung curd. Mix well with your hands.
5

Now put this pan covered on a slow heat for minimum 20 to 25 mts or till chicken becomes tender and the gravy thickens.
6

Garnish with freshly ground Garam Masala and serve hot.