Murgh Haryali Recipe

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Chicken – 500 gms, 4 to 6 pieces, skinned
Ginger Garlic Paste – 1 tsp
Ghee – 1/3 cup
Yogurt – 1/4 cup
Khoya – 5 tblsp
Green Chillies – 5, pricked
Coriander Leaves – 1/2 cup, chopped
Mint Leaves – 1/2 cup, chopped
Coconut Milk – 1/2 cup
Salt as per taste

1. Rub the ginger garlic paste onto the chicken pieces and keep aside for 30 minutes.
2. Heat ghee in a pan over moderate flame.
3. Add the marinated chicken pieces and fry until lightly brown.
4. Add yogurt, khoya and salt.
5. Cook for a few minutes till yogurt has been completely absorbed.
6. Add the green chillies, coriander leaves and mint leaves.
7. Mix well and pour the coconut milk.
8. Cover with a pan and simmer till chicken becomes tender.
9. Remove and serve hot.

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