Murgh Dumdar

Ingredients list for Murgh Dumdar

• 750 grams Chicken On Bone cut into 1½ inch pieces
• 1 inch piece Yogurt
• 5-6 cloves Garlic
• 2 tablespoons Oil
• 2-3 Green cardamoms
• 4-5 Cloves
• 1 inch stick Cinnamon
• 7-8 Black peppercorns
• 3 medium Onions,grated
• to taste Salt
• 1 teaspoon Garam masala powder
• 1 1/4 teaspoons Red chilli powder
• 1/2 Lemon
• a pinch Turmeric powder
• 1 teaspoon Coriander powder
• 1/2 teaspoon Cumin powder
• 1/4 cup Tomato puree
• 1/2 cup Yogurt
• 15-20 Fresh mint leaves
• 1/4 cup Fresh cream

Method

1. Preheat oven to 180°C. Grind ginger and garlic. Heat oil in a non stick pan, add green cardamoms, cloves, cinnamon and black peppercorns and sauté till fragrant.
2. Add onions and sauté till lightly coloured. Grind almonds with ¼ cup water. Take chicken in a bowl, add salt, ½ tsp garam masala powder, ¾ tsp red chilli powder, half the ginger-garlic paste, juice of ½ lemon and mix. Keep the bowl in the refrigerator to marinate.
3. Add remaining ginger-garlic paste to the onions in the pan and sauté. Add turmeric powder, coriander powder, cumin powder and remaining red chilli powder and mix. And tomato puree and sauté. Add yogurt and mix well. Add almond paste and mix. Add chicken and mix well. Adjust salt. Add fresh mint leaves and mix. Pour into an ovenproof dish. Sprinkle remaining garam masala powder and drizzle cream. Cover the dish with aluminium foil and bake in the preheated oven for 40-45 minutes. Serve hot with roti, naan or parantha.

Nutrition Info