Shahjahani Murgh Masala by Shireen Anwer

Ingredients:

• Boneless chicken 500 gm
• Yogurt 1/2 cup
• Mayonnaise 4 tbsp
• Grated cheddar cheese 1/4 cup
• Coconut powder 1 tbsp
• Ginger garlic 1 tbsp
• Chopped tomatoes 3
• Sambal oelek 2 tbsp
• Sugar 1 tbsp
• Salt 1 tsp
• Roasted & crushed poppy seeds 1 tbsp
• Roasted & crushed cumin 1 tsp
• Black pepper 1/2 tsp
• Mint leaves 10-12
• Oil 1/2 cup
• Brown onion 4 tbsp
• All spice 1 tsp
• Dried mango powder 1/2 tsp
• Cream 3 tbsp
• Almonds, Pistachio slice 2 tbsp
• Fried cashew nuts 8-10
  

Method:

1. Marinate chicken with yogurt, mayonnaise, cheese, coconut, ginger garlic, tomatoes, sambal oelek, sugar, salt, poppy seeds, cumin, black pepper, all spice, turmeric and dried mango powder for 2 hours.
2. Now heat oil, put marinated chicken, all dry masalay, almonds, pistachio, cashew nuts, onion and cream and fry it.
3. Then cover it and cook for 10 minutes.
4. Then serve with mint leaves and coriander leaves.