Murgh Lahori And Bengali Tomato Chutney by Chef Mehboob

Ingredients for Murgh Lahori:

• Chicken (12 pieces) 1 kg
• Onion 2
• Green chilli 4
• Yogurt 1 cup
• Fresh cream 1 cup
• Oil 3/4 cup
• Ginger 1 inch piece
• Salt to taste
• Garam masala 1 tbsp
• White pepper 2 tsp
• Garlic 2 tbsp
• Qasoori methi 1-1/2 tbsp
  

Method:

1. Make paste of onion, green chilli, ginger and garlic.
2. Heat oil in one pan and fry onion paste for 3 to 4 minutes.
3. Now add chicken, salt, garam masala and white pepper and fry it for 3-4 minutes.
4. Hang yogurt in malmal cloth and drain out all water.
5. After frying chicken, add yogurt mixture and mix it.
6. Then add qasoori methi, cook for 3-4 minutes, cover the pan and cook on low flame for 10 minutes until chicken is ready.
7. Add fresh cream and bring to boil on low flame.
8. Take out in serving dish. Decorate with qasoori methi and serve it.

Ingredients for Bengali Tomato Chutney:

• Tomato 1 kg
• Bay leaf 3
• Raisins 1/2 cup
• Dates 1/2 cup
• Sugar 1-1/2 cup
• Salt 2 tsp
• Turmeric 2 tsp
• Oil 2 tbsp
• Mustard seeds 1-1/2 tbsp

Method:

1. Heat oil in one pan and fry mustard seeds and bay leaf for few minutes.
2. Now add chopped tomato, salt and turmeric and cook it.
3. When tomato becomes soft, add sugar.
4. After few minutes, add raisin and chopped dates and mix it well.
5. Bengali tomato chutney is ready.