Safeed Murgh

Ingredients:

Chicken pieces 1 kg

Ghee 1/4 cup

Cumin seeds 1 tbsp

Kalonji ( Nigella seeds) 1/2 tsp

Bay leaves 2

Onion 4

White pepper powder 1/2 tbsp

Cracked black pepper 1/2 tsp

Garam masala powder 1/2 tsp

Ginger paste 1 tbsp

Garlic paste 1 tbsp

Green chili paste 2 tbsp

Cashew nut, peanut and poppyseed paste 1/2 cup

Lemon juice 1 tbsp

Coconut Milk 1 cup

Salt

Chopped Coriander leaves

Method:
Boil the chicken in 2 cups of water, 1/2 tbsp ginger garlic paste , 2 raw onion paste and salt. When cool, drain the chicken pieces and mix the coconut milk and the chicken stock together and keep it aside.

Add ghee in a wok and crackle the cumin seeds, kalonji and bay leaves, add the ginger, garlic, chopped onion and green chili paste and cook till the color becomes a light pink, don’t give too much color to onions.

Add boiled chicken pieces and season with salt and pepper powder and the all nut paste and stir well to mix. Cook for few minutes.

Add stock and coconut milk mix and, bring to boil and simmer for few minutes until the gravy becomes thick enough and chicken is cooked well.

Squeeze half a lemon and garnish with Coriander leaves.
Serve hot after garnishing with the remaining chopped coriander leaves, enjoy with roti or parantha.