Hara Murgh (Chicken in Green Gravy)

• medium chicken, washed and cut into pieces↗1
• curds↗1⁄2 cup
• medium sliced onions3
• ginger-garlic paste1 tablespoon
• cashew nuts↗10 -15
• cinnamon sticks↗2
• black peppercorns↗8
• cloves↗4 -5
• green cardamoms↗4
• cumin seed↗1 teaspoon
• coriander seeds↗2 teaspoons
• green chilies↗6
• coriander leaves↗1
• mint leaf↗1
• cream↗2 tablespoons
• teaspoon turmeric powder↗1⁄4
• teaspoon red chili powder↗1
• teaspoon garam masala powder↗1
• cups warm water1 1⁄2
• ghee, as per requirement (clarified butter)↗
• salt, according↗

Step-by-step instructions

1. 1

   Soak the cashew nuts in water for 10 minutes and fry the sliced onions until crisp.

2. 2

   Grind the cinnamon, cloves, cardamoms, black pepper, cumin seeds and coriander seeds to a fine powder.

3. 3

   Grind the green chilies, coriander, mint, cashew nuts and fried onions to a fine paste separately. This is your green masala paste.

4. 4

   Marinate the chicken pieces with ginger-garlic paste, curds and the green masala paste for an hour.

5. 5

   Heat ghee (clarified butter) in a pan and add the chicken. Fry till the ghee (clarified butter) separates and add turmeric powder and salt as per taste.

6. 6

   Sauté for 5-6 minutes and then add water. Allow it to cook until the chicken becomes tender.

7. 7

   Now add the powdered masala, and cream. Simmer till the gravy becomes thick. Serve hot.