Zamali Murg Masala

Preparation Time: 15 mins
Cooking Time: 25 mins
Makes 4 servings
Ingredients

• 1 tsp poppy seeds (khus-khus)
• 1/2 tsp fenugreek (methi) seeds
• 1 tsp cumin seeds (jeera)
• 3 tbsp ghee
• 3 bayleaf (tejpatta)
• 1 1/2 cups chopped onions
• 2 tbsp garlic (lehsun) paste
• salt to taste
• 1 tsp coriander (dhania) powder
• 1 kg chicken breast , cut into cubes
• 1 cup fresh cream
• 1/4 cup cashewnut (kaju) paste
• 1/4 cup almond (badam) paste
• a pinch of nutmeg (jaiphal) powder
• 1/2 tsp garam masala
• 2 cardamoms

For The Garnish

• 1 tbsp chopped coriander (dhania)

Method

1. Roast the cumin, poppy, fenugreek seeds and grind into powder. Keep aside.
2. Heat the ghee in a pan, add the bayleaf, onions and garlic paste, saute till the onions are brown.
3. Add the chicken, prepared powdered masala, salt and coriander powder, mix well and cook for 5 minutes.
4. Add the cream, almond paste, cashewnut paste and 3/4 cup hot water and simmer till the water dries.
5. Add the garam masala, nutmeg and cardamoms, mix well.
6. Cover and simmer for 5 minutes.
7. Serve hot garnish with coriander.