Hara Murgh (Chicken In Green Gravy) - cooking recipe

Ingredients

1 medium chicken, washed and cut into pieces
1/2 cup curds
3 medium sliced onions
1 tablespoon ginger-garlic paste
10 -15 nos. cashew nuts
2 cinnamon sticks
8 black peppercorns
4 -5 cloves
4 green cardamoms
1 teaspoon cumin seed
2 teaspoons coriander seeds
6 green chilies
1 bunch coriander leaves
1 bunch mint leaf
2 tablespoons cream
1/4 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon garam masala powder
1 1/2 cups warm water
ghee, as per requirement (clarified butter)
salt, according

Preparation

Soak the cashew nuts in water for 10 minutes and fry the sliced onions until crisp.
Grind the cinnamon, cloves, cardamoms, black pepper, cumin seeds and coriander seeds to a fine powder.
Grind the green chilies, coriander, mint, cashew nuts and fried onions to a fine paste separately. This is your green masala paste.
Marinate the chicken pieces with ginger-garlic paste, curds and the green masala paste for an hour.
Heat ghee (clarified butter) in a pan and add the chicken. Fry till the ghee (clarified butter) separates and add turmeric powder and salt as per taste.
Saute for 5-6 minutes and then add water. Allow it to cook until the chicken becomes tender.
Now add the powdered masala, and cream. Simmer till the gravy becomes thick. Serve hot.