Kundan Murgh

Published under: Chicken

Chicken – 1 kg
Curd – 2 cups
Green Chillies – 5
Ghee – 2 tblsp
Whole Green Cardamoms – 5
Bay Leaves – 2
Milk – 250 ml
Desiccated Coconut – 3 tblsp
Salt – 1 1/2 tsp

1. Wash and dry chicken.
2. Whip the curd and put it into a pan with green chillies.
3. Stir over moderate heat till it comes to boil.
4. Remove from heat and keep aside.
5.  Heat ghee in a pan.
6. Fry the cardamoms and bay leaves for 45 to 60 seconds.
7. Add the chicken and cook for 3 minutes without browning it.
8. Add milk and desiccated coconut.
9. Cook over moderate heat for 30 minutes.
10. Strain the curd into the chicken, discarding the green chillies.
11. Add salt and cook for 10 minutes or till chicken is tender.
12. Serve.

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