Ingredients

• 1 kg - chicken, boneless and cubed
• 5 - cloves
• 5 - cardamoms
• 2 tbsp - dhania jeera powder
• 4 - bay leaves
• 1 inch piece - cinnamon sticks
• 1 tbsp - ginger, grated
• 1 tbsp - garlic, grated
• 250 g - onions
• 100 g - butter, khoya and cream
• 1 tbsp - garam masala
• 50 g - cashew nuts (powdered)
• 1/2 cup - coriander leaves, chopped
• 4 - green chillies
• 250 g - tomato,(chopped)
• 50 g - curd
• 6 - red chillies
• 1/2 tsp - turmeric powder
• 2 cups - chicken stock
• Salt
• 6 tbsp -ghee

How to Make Murg Lajawab

• Steam cook the chicken cubes.
• Grind to a paste onions, garlic and chillies.
• Heat 6 tbsp of ghee and add the spices.
• When a nice aroma emanates from the spices, add the ground paste and fry to a golden colour.
• Add tomatoes, the remaining spices and cashewnuts.
• When the ghee oozes out, add curd and khoya mixed with chicken stock.
• Cook to a thick gravy.
• Heat 50 g butter and fry the chicken cubes nicely, pour in the gravy.
• When the gravy turns hot, remove from fire.
• Cover with cream and decorate with chopped coriander leaves.