Nawagi murgi (chicken in gravy)

1 Servings

Ingredients

Quantity Ingredient
1 Medium-sized chicken cut into pieces
1 Onion chopped very fine
2 Spring onions; sliced diagonally
1 Handful of almonds; blanched and sliced
1 Handful of cashewnuts
1 tablespoon Poppy seeds
15 Flakes garlic
2½ Cm ginger
½ teaspoon Cumin seeds
4 tablespoons Yogurt
4 tablespoons Ghee
1 tablespoon Coriander leaves; chopped fine
1 tablespoon Oil
Salt to taste
2 Pieces cinnamon
4 Cloves
5 Peppercorns
3 Cardamon pods
2 Bay leaves

Directions

GARAM MASALA

Here's the recipe from New Delhi Grind ginger, garlic and cumin seeds to a paste. Grind the cashewnuts and poppy seeds to a paste. Heat the oil and ghee in a vessel and fry the onion till brown. Add the ginger=garlic=cumin paste and fry till the oil floats on top. Add chicken pieces and salt and keep frying for 10 minutes. Add a little water, cover and cook till done. Add the powdered garam masala and yogurt. Saute well. Cover and cook for 10 minutes more. Add the cashewnut-poppy seed paste and stir well. Cook till the gravy is thick.

Remove from heat. Garnish with sliced almonds, coriander leaves and spring onions.

My note: Ghee is butter that has been cooked until the white particles raise to the top. It is strained. The brownish part is the ghee which can be heated to very high temperatures which will not be broken down. If you do not want to make ghee, and don't have an ethnic market nearby you can either substitute regular butter or only use oil if that is to your taste.

(Olive oil would be fine, as well.) Posted to EAT-L Digest by mary curtis <curtism@...> on Apr 16, 1998

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