Murgh Malai Wali by Chef Zakir

• Chicken 1/2 kg
• Eggs boiled 2
• Tomatoes boiled 2
• Green chillies chopped 2-3
• Water 1 cup
• Water 1 cup
• Yogurt 125 gram
• Fresh cream 1/2 cup
• Cashew nuts 25 gram
• Coriander leaves 1/4 bunch
• Saffron 1
• Cumin powder 1 tsp
• Crushed red pepper 1 tsp
• Turmeric 1 tsp
• Ginger garlic paste
• Ghee 3 tbsp
• Mix whole spices as required
• Salt to taste

Method:

1. First, heat ghee in 3 tbsp, add ginger garlic paste, whole mix spices and chicken and roast until it changes its color.
2. Now add cashew nuts, yogurt and boiled tomatoes and cook well.
3. After 1 to 2 minutes, add cumin powder, crushed red pepper, turmeric, saffron, water and salt, cover it and cook it.
4. After 10 to 15 minutes, remove cover, add coriander leaves. green chillies chopped and fresh cream and roast it on high flame.
5. When gravy becomes little thick, take out in dish. Garnish with boiled and chopped eggs and serve it.