Nawagi Murgi (Chicken in Gravy)

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Nawagi Murgi (Chicken in Gravy) Ingredients

1 Medium-sized chicken cut	4 tb Ghee
1 Onion chopped very fine	1 tb Coriander leaves; chopped
2 Spring onions; sliced	1 tb Oil
1 Handful of almonds; blanched	Salt to taste
1 Handful of cashewnuts	GARAM MASALA
1 tb Poppy seeds	2 Pieces cinnamon
15 Flakes garlic	4 Cloves
2 1/2 Cm ginger	5 Peppercorns
1/2 ts Cumin seeds	3 Cardamon pods
4 tb Yogurt	2 Bay leaves

Instructions for Nawagi Murgi (Chicken in Gravy)

Heres the recipe from New Delhi Grind ginger, garlic and cumin seeds to a paste. Grind the cashewnuts and poppy seeds to a paste. Heat the oil and ghee in a vessel and fry the onion till brown. Add the ginger=garlic=cumin paste and fry till the oil floats on top. Add chicken pieces and salt and keep frying for 10 minutes. Add a little water, cover and cook till done. Add the powdered garam masala and yogurt. Saute well. Cover and cook for 10 minutes more. Add the cashewnut-poppy seed paste and stir well. Cook till the gravy is thick. Remove from heat. Garnish with sliced almonds, coriander leaves and spring onions. My note: Ghee is butter that has been cooked until the white particles raise to the top. It is strained. The brownish part is the ghee which can be heated to very high temperatures which will not be broken down. If you do not want to make ghee, and dont have an ethnic market nearby you can either substitute regular butter or only use oil if that is to your taste. (Olive oil would be fine, as well.) Posted to EAT-L Digest by mary curtis on Apr 16, 1998

Main Ingredient: ChickenCuisine: Uncategorized

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