DUM MURGH

Ingredients
Chicken, cut into 8 pieces-800 grams
Almonds, soaked and ground -15-20
Ghee -4 tablespoon to fry
Onion , sliced-2 medium
Yogurt-1 1/2 cups
Ginger paste -1 tablespoon
Garlic paste-1 tablespoon
Green chilli paste-1 tablespoon
Salt to taste
Bay leaves -2
Coriander powder -1 tablespoon
Cumin powder -1 teaspoon
Green cardamom powder-1/4 teaspoon
Black cardamom powder-1/2 teaspoon
Cinnamon powder-1/4 teaspoon
Fresh cream -1/2 cup

Method:

Marinate the chicken pieces in yogurt, ginger paste, garlic paste, green chilli paste and salt for two hours, preferably in a refrigerator.Heat sufficient ghee in a kadai and deep-fry sliced onions till golden brown. Drain on absorbent paper. Cool and grind to a fine paste. Heat four tablespoons of ghee in a narrow mouthed pan . Add bay leaves. Add the marinated chicken and cook till the gravy starts boiling. Add coriander powder, cumin powder, browned onion paste and almond paste dissolved in half a cup of water. Stir. Cover the vessel with a tight fitting lid or cover with aluminum foil so that the steam does not escape. Simmer for fifteen minutes. Alternatively you can cover the vessel and seal using (atta) dough. Cook over low heat till flavours are given out. Uncover the vessel and sprinkle the green cardamom powder, black cardamom powder and cinnamon powder. Stir in fresh cream.Serve hot.