Murgh Nargisi

Boneless chicken cooked in a blend of spices

Ingredients

2 lbs. chicken breast

1 cup tomato puree

3 crushed onion

1/2 ghee (clarified butter) or oil

1 tsp. each of garlic and ginger paste

2 tsp. red Chile powder

1 cup yogurt

4 slit green chilies

1/2 tsp. tandoori color

2 tbsp. kastoori (dried fenugreek leaves) methi

1/2 tsp. Salt

1/2 tsp. turmeric (haldi)

Grind them:
1 1/2 tsp. coriander and jeera (cumin seeds) each

1 tsp. saunf (fennel seeds)

1 1/2 tbsp. coconut

1 tbsp. almond powder

1 tsp. garam masala

For the Tempering:
        2 pieces each of cardamoms, cloves, cinnamon, and bay leaves

Method

1. Cut chicken into chunks, boil in two cups of water for 10-15 minutes. Remove and reserve stock.
2.In a vessel heat oil , fry tempering add onions and fry till golden.
3.Make mixture of yogurt, Chile, tandoori color, salt, ginger, garlic and haldi (turmeric powder). Add to the fried onions and fry till oil separates.
4.Add tomato puree and further cook till oil separates.
5.Add dry powder. masala and methi (fenugreek leaves). Cook for 3-4 minutes.
6.Add chicken and 1-1 1/2 cup reserved liquid.
7.Cover and cook to a rich thick gravy...