Ingredients

• 1 chicken, cleaned, dried and cut into cubes
• 1 cup - fresh cream or malai
• 1 cup - thick and fresh curd
• 2 onions, chopped
• 6 green chillies, chopped
• 3 bay leaves
• 1 pinch saffron
• 1.5 tbsp - poppy seeds, roasted and crushed
• 10 cashew nuts, crushed
• 10 almonds, cleaned, blanched and crushed
• 6 peppercorns, powdered
• 1.5 tsp - cloves, powdered
• 6 small cardamom, crushed
• 1.5 inch long stick cinnamon, powdered
• 1.5 inch long piece ginger, grated
• 6 cloves garlic, minced
• 4 tbsp - ghee
• salt to taste

How to Make Murg Shahi

• Heat ghee, fry garlic, onion, and ginger till brown.
• Now add poppy seeds, cardamom, cloves, peppercorns, cinnamon and simmer.
• Add chillies and chicken and cook for 5 minutes.
• Now add water and bay leaves, cover and cook till tender
• Add beaten curd, saffron and salt.
• Bring to boil, put in beaten cream or malai.
• Add cashew nuts and almonds.
• Cook at medium temperature till the gravy becomes thick and ghee begins to separate.
• Serve hot with naans or chapattis.