DUM MURG

Preparation Method :

• Grind cashewnuts and sunflower seeds to a very smooth paste with a little water.
• Mix cashewnut paste, chili powder, salt & garam masala to the curd.
• Heat oil in a heavy bottomed pan . Add bay leaf and broken green cardamom. Stir for a few seconds.
• Add the chopped onions followed by the ginger-garlic paste and stir fry till onion turns light brown.
• Add the chicken pieces and stir fry till the chicken is half cooked and the water evaporates.
• Stir in the curd mixture to the chicken, stir continuously for a few minutes till the curd blends well with the masala.
• Add milk and kasoori methi. Mix well.
• Transfer to a heavy bottomed pan. Sprinkle nutmeg and chhoti illaichi powder with measured water. Seal the lid of the pan with atta dough and keep on low heat for 15-20 minutes. Remove from fire.
• Garnish with fresh coriander leaves. Serve with hot roti and naan.