Murg (Chicken) Malaikari

Ingredients

·         1 kg chicken  (if possible take only legs)

·         2 table spoon dry coconut

·         1 cup olive oil/oil

·         1 teaspoon ghee

·         1 one inch cinnamon (Darchini) stick

·         4 green cardamom (Ilaichi) pods

·         1 tablespoon cumin  (Jhira) powder

·         1 tablespoon of mastered seed and poppy seed paste ( for each)

·         3 onions - finely chopped

·         1 tablespoon garlic paste

·         1 tablespoon ginger paste

·         1 tablespoon cashew nut (kaju badam) paste

·         2 medium tomatoes - finely chopped

·         2 bay leaves.

·         1 tablespoon coriander (Dhaniya) powder

·         ½ teaspoon ghee

·         1 teaspoon red chili powder

·         1 or 2 teaspoon turmeric powder

·         Salt to taste

·         3 tablespoon finely chopped fresh coriander

Instructions

First, clean the chicken very well. Take a dry and fry desiccated coconut. Roast it fully and remove from the pan. Now add ghee in the pan with sugar, bay leaf and 2 cardamom pod and cinnamon. When sugar melted and ghee become red color and smell of ghee comes out then add oil. When the oil heated but not yet smoking, add chopped onion. Fry it till become golden. After that, add ginger &garlic paste, tomato, coriander powder, cumin powder, turmeric powder, and chili powder, salt. Mix it well. After that add chicken to the mixture. Mix well and cook for some time. Then add paste of mastered seed and poppy seed. Cook it till oil comes out from the mixture, after that add paste of cashew nut or kaju badam. Mix well. Low the oven/ gas and cover the pan. After 7-10 minutes. Again stir well. Add water (remember there must not be too much gravy) and leave it for perfectly cooked. When it done spread the roasted coconut, stir well until all roasted coconut are covered it in the gravy. Lastly spread chopped coriander and serve with Nan or rotis.