Murghi Ka Salan by Rida Aftab

Ingredients:

• Chicken 1/2 kg
• Potatoes 1/2 kg
• Bay leaves2
• Green cardamoms 2
• Green chilies 4
• Cardamoms 4
• Onions 250 gm
• Ghee 250 gm
• Yogurt 475 gm
• Black peppercorns 1 tsp
• Nutmeg, Mace 1 tsp
• Black cumin seeds 1 tsp
• Salt 1 tsp
• Red chili powder 1 tsp
• Ginger garlic paste 1 tbsp
• Kewra essence 1 tbsp
• Finely chopped ginger 1 tbsp
• Coriander powder 2 tbsp
• Garam masala powder 2 tbsp
  

Method:

1. Heat ghee, fry potatoes and take it out.
2. Now fry onion in this ghee and take it out.
3. Then marinate chicken with yogurt, coriander powder, red chili powder, salt, ginger garlic paste and cumin for 30 minutes.
4. Then heat ghee, put masala chicken, cover it and cook for 30 minutes.
5. When chicken tender, add potatoes and onion and roast it.
6. Now put 2 glass water and cook for 30 minutes.
7. Then add bay leaves, cardamoms, nutmeg and mace and cook for 30 minutes.
8. Then close stove, put kewra, ginger and green chilies and serve.