Adraki Murgh

Ingredients

750 gm Chicken

1 tbsp ginger paste

1/2 tsp Garlic paste

1 tsp Green chilli paste

1 tbsp Coriander powder

1 tsp Cumin powder

Salt - to taste

1 tbsp Curd

1 tbsp Vinegar

30 gm Cashew nuts

30 gm Chickpeas

2 tbsp Garam masala

1 tsp pepper powder

1 tsp Ginger juice

For Garnish

2 cm Ginger

1 no fried onion

1 tbsp Chopped Coriander leaves

Method

1. Clean and cut the chicken into 12 pieces
2. Apply ginger and garlic paste, green chili paste, coriander powder, cumin powder, salt curd and vinegar thoroughly and marinate for 1/2 an hour
3. Blanch and make fine paste of chickpeas and cashew nut
4. Heat oil in a thick bottomed pan, add whole garam masala and fry till they start to crackle
5. Add the chicken pieces along with the marinade and saute for 4 mins till the masala are cooked and the colours of the pieces becomes white
6. Add the cashewnut and chick peas and little water and cook for 4 mins
7. Add white pepper powder, salt to taste and ginger juice
8. Cook again till the gravy thickens and the chicken is fully cooked
9. Serve the chicken garnished with fried onions, juliennes of ginger and chopped coriander leaves