Shahi Murgh by Zarnak Sidhwa

Ingredients:

• Chicken 1 kg
• Kashmiri red chilies 20
• Garlic cloves 15-20
• Kashmiri red chili powder 1 tbsp
• Onions 3
• Chopped coriander leaves 1 cup
• Ginger 2 tbsp
• Cashew nut paste 15
  

Method:

1. Heat oil in pan.
2. Fry onions.
3. Add chicken and red chili powder and saute.
4. Grind soaked Kashmiri red chilies and garlic with water till smooth paste forms and then add it.
5. Let this cool on high heat covered.
6. Then paste will change color towards dark and oil will separate.
7. Now add salt, coriander leaves and ginger and saute it.
8. Add cashew nut paste and cook covered after through mix for not more than 2-3 minutes.
9. Adjust gravy if required by adding hot water.