मुर्ग मटर मसाला | Murgh Matar Masala | Sanjeev Kapoor Khazana

Chunks of chicken cooked in a creamy yet simple gravy with fresh green peas make up for an amazing curry!

MURGH MATAR MASALA

Ingredients

750 grams chicken (murgh), cut into 2 inch on the bone
1 cup green peas (matar)
3 tbsps ghee
3-4 green cardamom
1 inch cinnamon stick
5-6 black peppercorns
2-3 cloves
1 bay leaf
2 large onions, sliced
1½ tbsps ginger-garlic paste
2-3 green chillies, slit
Salt to taste
2 tbsps coriander powder
½ tsp turmeric powder
½ cup whisked yogurt
2 tbsps cashew nut paste
2 tbsps fresh cream
½ tsp garam masala powder
¼ tsp roasted dried fenugreek leaves (kasuri methi) powder

Method

1. Heat ghee in an iron pan. Add green cardamoms, cinnamon stick, black peppercorns, cloves, bay leaf and onions and sauté till golden brown.
2. Add ginger-garlic paste. Mix and cook for 1-2 minutes.
3. Add the chicken, green chillies and salt and sauté on high heat for 3-4 minutes.
4. Stir in the coriander powder and turmeric powder and cook for 1-2 minutes.
5. Add green peas, mix and cook for 1-2 minutes. Add the yogurt, mix and cook for 3-4 minutes.
6. Pour 1 cup water, mix, cover cook for 8-10 minutes or till done.
7. Add cashew nuts paste, mix and cook for 1-2 minutes. Add fresh cream, garam masala powder and roasted dried fenugreek leaves powder and mix well. Cook for 1 minute.
8. Transfer into serving bowl, garnish with coriander sprig and serve hot.

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