Banjara Murgh

1. 1

   Wash and clean the Chicken pieces and keep aside.

2. 2

   Grind the mace, green cardamom, cinnamon, black cardamom, black peppercorns together to make the garam masala.

3. 3

   You can crush the ginger and garlic separately and keep aside. But if you want to use ginger garlic paste , you can use it.

4. 4

   In a Pan add the chicken pieces along with the sliced onions, tomatoes, bay leaf, ginger garlic paste, coriander powder, cumin powder, turmeric powder, salt, chilli powder, green chillies , mustard oil and hung curd. Mix well with your hands.

5. 5

   Now put this pan covered on a slow heat for minimum 20 to 25 mts or till chicken becomes tender and the gravy thickens.

6. 6

   Garnish with freshly ground Garam Masala and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.