CHICKEN/MURGA /KUKUR:

Serving size: 3-4 people

Ingredients:

• One chicken,
• 3 tbsp. of oil,
• 4-5 garlic cloves,
• 3 onions,
• 4 tomatoes,
• 1 piece of ginger,
• 1 tsp cumin seed / zeera,
• 1tsp shonth/ginger powder,
• 1 tsp badiyan/fennel powder,
• 1tsp red chili powder/marchwangan,
• 1/4 turmeric powder/hald/lider,
• ½tsp cinnamon powder or 2 sticks of cinnamon/dalchin;
• 3 laung/roung/ cloves,
• 2 green small chilies,
• Salt to taste,
• Cilantro for garnish.

Method:

• Peel and chop garlic, ginger and onion into small pieces (You may use food processor for chopping)
• Keep it aside.
• Clean and wash chicken and leave aside in colander to drain water.
• Take oil in a pan or pressure cooker.
• Add chopped onion, garlic, ginger and zeera.
• Fry on low heat till onion turns golden brown.
• Add chicken, clove and cinnamon to oil mixture and stir well till water starts coming out.
• Add all spices given above.
• Add chopped tomatoes to chicken and add salt.
• Boil till water starts evaporating and only thick little gravy is left behind. Check for desired softness of Chicken.
• If cooking in pressure, pressure cook for 5 minutes after adding all ingredients and turn off stove.
• Open the lid when pressure has dropped.
• Grind zeera and green small elaichi and sprinkle on meat. This will give exotic aroma to chicken.
• Garnish it with cilantro.

Note: You may add yogurt to chicken at the time spices are added.