Recipe CookBook

Adrakwala Murgh

Cooking time : 30 Minutes

Serves 2

Ingredients:

Chicken 4 leg pieces

Yogurt 1/2 cup

Refined oil 1/4 cup

Cashew nuts 1/4 cup

Tomatoes 2 nos chopped

Onions 2 nos chopped

Garlic 2 flakes chopped

Ginger 3 tbspn chopped

Kashmiri red chilly powder 1 tspn

Fennel powder 1/2 tspn

/var/www/hin powder 1/2 tspn

Lime juice 2 tbspns

Mustard powder a pinch

Sesame seed oil 1/4 cup

Method:

1. Boil the half the cashew nuts along with half the onions. When the cashew nuts are cooked drain the liquid and cool.

2. Fry the reaming cashew nuts in the oil till light brown in color. Drain and keep aside.

3.Grind the garlic and the ginger to a fine paste in a blender adding a little water.

4.Grind the cashew nuts and the onions to a fine paste in a blender . Keep aside.

5. In a basin place the chicken pieces and add the yogurt, onion-cashew paste, garlic ginger paste, /var/www/hin powder, fennel powder , lime juice, salt and the red chilly powder.

6. Mix thoroughly and keep aside for 3 hours.

7. Heat the oil in a kadai. Add the tomatoes and fry over a medium flame for a minute.

8. Add the chicken pieces ,the marinate (the liquid remaining in the basin) and very little water and cook the chicken over a low flame till the chicken is cooked and there is no gravy remaining.

9. Remove from the flame and serve hot garnished with the fried cashew nuts.

Note : The marination time of the chicken is not included in the cook time.