Bahadurshahi Murgh

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1 medium-sized chicken (disjointed)
1/2 cup ghee
500 grams onions (sliced)
1 piece ginger (minced)
1 piece cinnamon stick
2 large cardamoms
2 bay leaves
6 cloves
a few peppercorns
6 curry leaves
12 mint leaves
2 large handfuls coriander leaves (chopped)
200 grams tomatoes (blanched and sliced)
1 large cup sour curd
2 thIsps garam masala
1 thIsp each of powdered
coriander and cumin seeds
6 green chillies (minced)
1 tsp turmeric powder
salt and chilli powder to taste
How to make Bahadurshahi Murgh


Heat the ghee and fry the onions, ginger and whole spices till the onions turn soft. Add the chicken and fry to a rich red color. Mix in all the remaining ingredients (with the exception of a few coriander leaves). Cover tight and cook till the chicken is soft. Serve hot, garnished with fresh coriander leaves.
Posted By: Shabana Jameel,

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