Murgh Malaiwala

Recipe Cook Time:1 Hour 10 Minutes



Ingredients

For the gravy:

1 cup cream

3 green chillies, chopped

1 onion, chopped

2 1/2 cup milk

1 tsp green cardamom powder

1 tsp chopped ginger

2 Tbsp chopped coriander leaves

1/2 tsp dry ginger powder

1 tsp white pepper powder

1 tsp kasoori methi

2 tsp garam masala

A pinch of saffron

2 tsp chopped almonds

Salt, to taste


For the marinade:

5 chicken drumsticks

1 tsp ginger paste

1 tsp garlic paste

2 tsp white pepper powder


For the garam masala:

1 black cardamom (badi elaichi)

6-8 green cardamoms (choti elaichi)

1 piece mace (javitri)

2 tsp cumin seeds (zeera)

4-5 cloves (laung)

1 cinnamon (dalchini)

4-5 black peppercorns (kali mirch)

6-7 dried rose petals




Method

For the marination:

Make small incisions in the drum sticks of chicken. Marinate with ginger,

garlic paste and white pepper for thirty minutes.For the garam masala: Dry roast the garam masala ingredients and grind them in a mortar and pestle or mixie. For the gravy: Heat a pan and add cream, onions, green chillies, and cook till the onions are soft.Now add the milk and the marinated chicken, mix well.Add green cardamom powder, chopped ginger, dry ginger powder, coriander leaves,
white pepper powder, kasoori methi, garam masala, a pinch of saffron. Let it simmer.Saute well and cook for some time (about 7-10 minutes). Add salt. Mix well. Garnish with chopped almonds and serve hot.