Ingredients

• 1 kg - chicken
• 3 tbsp - cashew nuts
• 2 tsp - chilli powder
• 1 tsp - turmeric powder
• 3 tsp - coriander powder
• 1 cup - grated coconut
• 4 tbsp - Ghee or oil
• 6 cloves
• 6 cardamom
• 2 bay leaves
• 1.5 cup - onion, chopped

How to Make Murgh Junagadhi

• Skin the chicken and cut into joints.
• Soak cashew nuts in hot water for 30 minutes.
• Drain and grind with all the powders and coconut to a smooth paste.
• Heat Ghee or oil and add cloves, cardamoms and bay leaves.
• Add onion and fry till golden brown. Add the ground paste and fry well.
• Add chicken and about 2 cups of water. Add salt to taste.
• Simmer till the chicken is cooked.
• Serve hot with pulao, steamed rice or Roti.