Murgh Noorjehani And Daal by Chef Mehboob

Ingredients for Murgh Noorjehani:

• Chicken 1
• Cinnamon 1
• Eggs 2
• Cardamom 3
• Onion 3
• Green Chilli 4
• Clove 4
• Bay Leaf 4
• Almond 10
• Yogurt 2 cup
• Fennel Seeds 1 tsp
• Sultana 1 tbsp
• Ginger Garlic Paste 2 tbsp
• Saffron 1/4 tsp
• Ghee 6 tbsp

Method:

1. Grind ginger garlic paste, green chilli, clove, cardamom, cinnamon & fennel seeds in grinder and make paste.
2. Make marks on chicken with fork.
3. Mix yogurt in masala paste, coat on chicken and leave for 3 to 4 hours.
4. In one pan, heat oil and fry onion & bay leaf.
5. When onion becomes brown, put chicken with marinate masala, cook on low flame until it cooked well.
6. Now mix salt & saffron in milk and put in it.
7. Stir continuously until masala coat on chicken nicely and becomes brown in color.
8. Take out chicken in dish. Decorate with silver paper and serve it.