Murgh Shahi Korma Recipe

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Chicken – 200 gms
Onion – 100 gms
Cinnamon – 1/4 inch stick
Cloves – 1
Cardamom – 1
Bay Leaf- 1
Green Chillies – 3 to 4
Saunf – 1/2 tsp
Garlic – 4 to 5 flakes
Ginger – 1/2 inch piece
Curd – 4 to 5 tblsp
Coconut – 1/2
Oil – 50 ml
Khus Khus – 2 tsp
Badam – few
Cream – 1/8 cup
Salt as per taste

1. Make a paste of garlic, ginger, chop onion and tomato and slit green chilli.
2. Make a paste of Khus Khus, cashew and badam.
3. Marinate the chicken in curd and little ginger garlic paste.
4. Heat oil, add whole garam masala, saunf and the onion, green chilli and fry.
5. Add garlic ginger paste and add chicken and the rich paste and simmer (add water for consistency).
6. Finish with cream and check seasoning.
7. Garnish with strips of ginger. Serve with pulao.

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