Jhangi Murg Korma

1.

Wash the chicken and drain well.

2.

In a large non-stick saucepan/Khadhai at medium heat, Dry Roast

3.

Poppy seeds,coconut,almond, cashew nuts

4.

One by one separately for 1 minute-or till slightly darker in colour and then grind to a fine smooth paste keep aside.

5.

Then dry roast the onion till they are slightly soft and golden in colour and

6.

Grind to a smooth paste.

7.

In a Mixing blow Add raw chicken, ginger and garlic paste, red chilli powder,

8.

Turmeric powder, green chilli, Garam masala powder,

9.

saffron, lemon juice,Plain Yoghurt,

10.

add all fine paste,coriander leaves, mint leaves and mix well.

11.

cover the bowl with a plastic wrap and

12.

Leave for the Marinading for 1/2 an hours in the refrigerator.

13.

After 1/2 an hours marination,

14.

In a non-stick pan add oil at medium heat.

15.

Add cinnamon stick, cardamom,black peppercorns, Cloves

16.

Let it splutter and fry.

17.

In a minute.

18.

Add the chicken mixture into it stir fry for 5- 10 minutes.

19.

Add 1/2 cup water leave it for low heat till the thin layer of oil appears on the bottom surface.

20.

Now add salt to taste,stir often to prevent masala burning,if required,sprinkle a little water from time to time prevent the masala from burning.

21.

Do not cook on a high heat,simmer heat

22.

And cover the pan leave till done.

23.

Remove pan from heat .

24.

Garnished with fresh coriander leaves and mint leaves.