Peshawari Murgh by shireen

                                            Peshawari Murgh


Marination:

1 kg Chicken ...

3 Tbsp Tomato paste

1 Tbsp Ginger Garlic paste

2 Green Chillies - sliced

1-1/2 tsp Chilli Powder

1/4 tsp Turmeric

1-1/2 Salt

1/2 cup Brown Onion (about 2 raw onions)

Mixed Whole spices (4 of each whole black peppercorns, cloves, cardamom 1 tsp cumin seeds)

1/2 cup yogurt beaten

1/2 cup Oil

1 Tandoori Nan

For Baghar:

1 tsp Garlic crushed

6 whole Red Chilli

1/4 cup Fenugreek seed

1/2 tsp Mustard seed

1/4 cup Oil

Method

Marinate the chicken for 30 minutes in tomato paste, ginger garlic paste, finely chopped green chilli, red chilli powder, turmeric and salt.

Heat half cup of oil and add mixed whole spices, the marinated chicken and brown onion.

Then add 3 cups of water and leave to cook until only 2 cups of water remain.

Now add pieces of Nan.

Then cover it and leave for 10 minutes.

Get it in a dish and pour beaten curd over.

Heat oil and baghar ingredients in a frypan - fry till you can smell garlic then pour over yogurt and chicken mix.

Serve with hot naan.