Ingredients

• 1,200 gms - chicken, cut into bite-size pieces
• 4 large onions
• 3 tbsp - ghee
• 1 tbsp - finely chopped ginger
• 4 - cloves garlic, crushed
• 1 tbsp - ground coriander
• 1 tbsp - ground cumin
• 4 - cloves
• Seeds of 2 large cardamoms
• 1 tsp - turmeric
• 1 tsp - red chilli powder
• 2 cups - finely sliced mushrooms
• 1 cup - yoghurt
• 400 gm - tomatoes, pureed
• 1 tbsp - fresh mint leaves
• 2 tbsp - chopped fresh coriander leaves
• 1 tsp - garam masala

How to Make Murgh do piazza with mushrooms

• Finely slice half the onions.
• Heat half the ghee in a large non-stick wok and saute the onions until they turn light golden in colour.
• Remove from pan and keep aside.
• Finely chop the remaining onions.
• Heat the remaining ghee and fry the mushrooms until crisp -
• Remove from pan and set aside.
• In the same ghee, add the finely chopped onions, ginger and garlic, stir-fry until onions are light brown in colour.
• Add cloves, cardamom, turmeric, red chilli powder, coriander and cumin powder.
• Stir cook for 2-3 mins.
• Add chicken, then gradually add the yoghurt, stirring well every time you add yoghurt. Add pureed tomatoes.
• Cover and simmer on low heat for 30 mins.
• Uncover and cook until chicken is tender.
• Just before serving, add the reserved onions, mushrooms, mint leaves, coriander leaves and garam masala.
• Stir and heat through. Serve hot.