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A creamy gravy dish made from chicken, assorted masalas, fresh coriander and yogurt.
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500 gm Chicken
2 cups Coriander Leaves
1 cup Fried Cashew Nut Paste
1/2 cup Brown Onion
1/2 cup Cream
1/2 cup Curd
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1 tbsp Kasoori Methi
3 Green Chillies
1 tsp Ginger-Garlic Paste
1 tsp Ginger, grated
1 tsp Salt
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1 tsp Turmeric Powder
1 tsp Cumin Powder
1 tsp Coriander Powder
1 tbsp Bhuna Masala
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1 tsp Kashmiri Red Chilli Powder
1/4 tsp Cardamom Powder
1 tsp Coriander Seeds
1 tsp Garam Masala
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1. Heat oil in a pan. Saute brown onions with bhuna masala, curd and cashew nut paste.
2. Add coriander seeds, coriander leaves, mix well and keep aside.
3. Heat ghee in a pan. Add ginger, chillies and garlic-ginger paste, and fry. Add chicken and salt, and saute till brown.
4. Add turmeric, cumin powder, coriander powder, red chilli powder and kasoori methi.
5. Add chicken stock and cook the mixture.
6. Now add the onion-cashew mixture, garam masala and green cardamom powder. Finally, pour some cream and mix well.
7. Your delicious Punjabi Dhaniya Murgh is ready! Serve hot.
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