Dilkhush Murghi

Sending this recipe to Show Me Your Curry! event hosted by Divya of Dil Se...

I originally got this recipe from Niya's World - who initially got it from The Hindu. The name really got my attention and wanted to try it so bad. I am a big fan of chicken and would always prefer eating chicken instead of the red meat.

Follow the original recipe here... I altered few steps and didn't use some of the ingredients as I didn't have them.

Ingredients:

1. One chicken breast - cut into small pieces)
2. Two tblsp yogurt
3. A handful of boiled green peas.
4. Saffron - a pinch
5. Two tblsp ginger-garlic paste
6. One large onion - finely chopped
7. One large tomato - pureed
8. Two large bay leaves
9. Two green cardamoms
10. One tblsp ginger-garlic paste
11. One cinnamon stick
12. Six cloves
13. Four black peppers
14. One tblsp fennel seeds - roasted
15. One tblsp coriander seeds - roasted
16. A bunch of fresh coriander
17. Turmeric powder - a pinch
18. One and a half tblsp red chili powder
19. Salt to taste
20. Three tblsp Ghee
21. A cup of warm water

Process:

1. Grind item #9-#16 to a fine paste and keep aside.
2. Add saffron to the cup of warm water and keep aside.
3. Heat 1 tblsp ghee in a wok and add in onions.
4. When brown add bay leaves, chicken and two tblsp of ginger-garlic paste.
5. Let it cook for about 10 minutes and keep aside.
6. Heat 2 tblsp ghee in another wok and add in the paste made in step#1.
7. Add pureed tomato, turmeric powder, red chili powder and salt.
8. Let it the masala cook well or till ghee separates.
9. Add the warm water with saffron in step#2.
10. Add 2 tblsp yogurt.
11. Mix well and let it cook for 5-6 minutes.
12. Pour the gravy over half-cooked chicken and mix well.
13. Let it simmer for about 30 minutes or till chicken is cooked well.
14. Add green peas and mix well.
15. Serve hot with roti.

ENJOY!!!

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