Daal Murgh by Shireen Anwer in Masala

Ingredients:

• Chicken 1 kg
• Salt 1-1/2 tsp
• Turmeric 1/2 tsp
• Arhar daal 1 cup
• Tamarind pulp 1/4 cup
• Oil 1/2 cup
• Onion chopped 1 cup
• Ginger garlic paste 1 tbsp
• Coriander leaves chopped 2 tbsp

For Bhagar:

• Cloves 4
• Cinnamon 2
• Whole red chili 6
• Curry leaves 20
• For Fried & Grounded Masala:
• Kashmiri red chilies 4
• Coriander seeds 1 tbsp
• Black pepper 8-10
• Chana daal 1 tbsp
• Green chilies 4
• Oil 2 tbsp

Method:

1. Heat oil and fry Kashmiri red chilies, coriander seeds, black pepper, chana daal and green chilies separately.
2. Then mix it and grind it.
3. For bhagar: Heat oil, put all ingredients and fry until light golden.
4. Now add ginger garlic paste with chicken with grinded masala, fry for 5 minutes, cover it and cook until chicken is ready.
5. Then put tamarind pulp and arhar daal with water and mix it.
6. In end, garnish with coriander leaves.