Badami murg 

Ingredients

Chicken pieces with bone

2-3 cardamom

1 cinnamon stick

1 tsp cloves

1/2 grated nutmeg

1 finely chopped onion

6 garlic cloves finely chopped

1 tsp jeera powder

salt acc to taste

1 1/2 cup yogurt

1 cup peanut paste

1 cup saffron infused milk

vegetable oil

3 dried chillies

Method

In a pan fry the chicken till its tender.  Now heat a pan, add oil and put  the onions till they are light golden brown. Mix garlic, ginger and keep stirring. Add 2 teaspoons of the grounded spices and mix well.Add  jeera powder, salt (to taste) and toast the spices on high flame. Add water  and cook out the masala. Add the yogurt to this mix slowly while stirring. Then mix in the peanut paste and cook well it. Add the saffron infused milk and stir till gravy thickens.  Keep stirring.Put the chicken in the mixture and let it simmer itill is cooked evenly. Uncover the pan for the last ten minutes of cooking till the gravy has reduced and thickened.

Heat oil in a pan for the tadka and add green cardamom and kashmiri chilli. Add to the chicken before serving it.


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