Ingredients

• 1.5 kg - chicken, dressed
• 175 gms - ghee
• 250 gms - curd
• 115 gms - khoya, grated
• 115 gms - fresh coriander leaves chopped
• 115 gms - green coconut for extracting milk
• 6 gms - ginger, scraped and ground
• 6 gms - garlic, ground
• 30 gms - almonds, blanched and cut into thick slices
• 15 gms - raisins, cut into halves
• 20 gms - green chillies whole
• 12 gms - salt

How to Make Sabj Murg

• Remove the skin of the chicken. Cut into pieces.
• Add ginger and garlic to the chicken and marinade for 30 minutes.
• Prick the green chillies with a fork and keep aside.
• For extracting coconut milk, first grate the coconut, then grind it finely adding 1 cup of hot water, a little at a time.
• Squeeze through a muslin.
• Repeat the process to take out milk to the maximum.
• Heat the ghee and fry sliced almonds and raisins separately to a golden brown.
• Add salt, curd and khoya.
• Cook till the curd dries up.
• Add green chillies and coriander leaves and stir.
• Add coconut milk and cook on low fire, stirring regularly.
• No water to be added.
• When tender, add almonds and raisins. Put on dum.
• Remove from fire as soon as the liquid dries up.