MURG NIZAM

Preparation Method :

• Heat oil and fry cashewnuts until golden brown. Remove from oil and keep aside.
• Reheat the pan with the left over oil and add onions and saute over medium heat until golden brown.
• Add the ginger and garlic paste with green chillies, salt and turmeric, stir for a minute.
• Add the crushed peanuts, sesame seeds and grated coconut, stir for a minute.
• Stir in yogurt and cook for another 5 minutes.
• Now add chicken, with measured water and bring to a boil, simmer and cook until tender. Adjust the seasoning.
• Sprinkle garam masala, lemon juice, coriander and mint. Transfer to a serving bowl and sprinkle fried cashewnuts. Serve with paratha or roti.