Murgh Kasoori Recipe

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Chicken – 1 kg, boneless, cut into pieces
Yoghurt – 1 1/4 cups, whisked
Salt to taste
Oil – 3/4 cup
Green Cardamoms – 10
Black Cardamoms – 2
Cloves – 8
Cinnamon Sticks – 2
Bay Leaves – 2
Caraway Seeds – 1/2 tsp
Onion – 1 tbsp, chopped
Garlic – 6 tsp, chopped
Ginger – 3 1/2 tbsp, chopped
Green chillies – 3 tsp, deseeded, chopped
Turmeric Powder – 1 tsp
Coriander Powder – 1 1/2 tsp
Red Chilli Powder – 2 tsp
Water – 1 1/4  cups
Tomatoes – 3/4 cup, chopped
Dry Fenugreek Leaves – 3 tsp
Fresh Fenugreek Leaves – 1 cup
Mace Powder – 1 tsp
Garam Masala Powder – 2 tsp
Ginger – 2 tsp, julienned
Green Coriander – 1 tbsp, chopped

1. Mix the chicken with the yoghurt and salt. Set aside to marinate for 30 minutes.
2. Heat the oil in a kadai: add the green and black cardamoms, cloves, cinnamon sticks and bay leaves.
3. Saute for a few minutes.
4. Add the caraway seeds and onions and fry until golden brown.
5. Add the garlic, ginger and green chillies and fry for a few more minutes.
6. Now, add the turmeric, coriander and red chilli powders with 4 tbsp of water.
5. Stir thoroughly.
6. Add the tomatoes and fry over low heat until the oil comes to the surface.
7. Add the marinated chicken and the remaining water.
8. Bring to a boil, cover and simmer until the chicken is cooked. (in case fresh fenugreek is used, cook with the chicken.)
9. Stir  in the dry fenugreek leaves, mace powder, garam masala and ginger.
10. Cover and cook on a low flame for 5 minutes.
11. Serve hot, garnished with green coriander.

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