MURGH KACHHA MIRCH
This is a delectable chicken dish, done in a creamy, but 'hot' green chillies paper curry, flavoured with saffron and rarely used fennel.
Preparation time 1:05 hrs
Cooking time 1:20hrs
Pax 4
Author:- Chef Prabhakar Prajapati
Ingredients.
1 kg chicken (curry cut)
1 cup yoghurt
4tsp coriander seeds
1 tbsp cumin seeds
5g shahi jeera
5g black papercorn
Salt
150g ghee
Whole garam masala
250g onion boiled paste
20g ginger paste
200g chilli paper paste
4 no. Green chillies
1 tsp saffron
200 ml cream
5g fennel powder
Method of cooking
Heat ghee in a handi, add whole garam masala and sauté over medium heat until it begins to crackle. Add onion paste sauté until golden brown. Then add yoghurt , Ginger & garlic marinated chicken and bhuno 5min .then add green chillies paper paste and sauté for a minute then add water approx 500ml . Bring to a boil , cover and simmer until tender. Now add saffron and cream. Then Adjust the seasoning.
Sprinkle fennel powder and stir.
Then remove to a serving dish with Indian bread or pulao.
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