Pahadi Murg

Ingredients

1. 1 kg Chicken ( cut into medium size pieces)
2. 3tsp Chilly powder
3. Turmeric powder
4. Salt to taste

For Green Masala paste:

1. 20 Garlic cloves ( crushed)
2. 2tsp Ginger ( chopped)
3. 1tsp Black pepper corns
4. 6-7 Cloves
5. 2 sticks Cinnamon
6. 1tsp Fennel/saunf
7. 2-3 bay leaves
8. 1tbsp Coriander seeds
9. 1 cup Spring onions,chopped
10. 3tsp oil

For the main dish:-

1. 3 Green cardamoms
2. 2 Black cardamoms/badi elichi
3. 2 pieces of cinnamon
4. 2 Chopped onions
5. 1 Tamarind ( lemon sized ball)
6. 1tbsp ghee
7. 1 cup Yoghurt

Cooking Directions

• Marinate the chicken pieces with salt,red chilly powder and turmeric for at least 30 minutes.

• Now make green masala paste by roasting  all the ingredients under masala paste* on low flame till onion turns to light brown.Let it cool down completely and then grind to smooth paste.

Method for the main dish:

•  Heat oil in a pan add green cardamom,black cardamom,cinnamon,chopped onion and fry for few seconds.

• Now add the green masala paste and saute till the oil comes on top.

•  Take a heavy bottomed pan  and Shallow fry  few pieces of chicken at a time in oil and fry for 4-5 mins.Then add the remaining chicken pieces and fry again for 4-5 mins on high flame.

• Now its time to add the roasted masala paste,tamarind pulp,curd and 2 cups of water and salt to taste,cover it with a lid and cook for 20 mins on low heat.
• When the chicken is cooked well and oil comes to top switch off the flame .
• Garnish with some chopped spring onion and coriander leaves.
• Serve hot with rice or roti.