MURGH ANARKALI

Chicken................................................................1 no.

Onions.................................................................¼ kg.

Tomatoes............................................................55 gms.

Curd (yogurt).....................................................55 gms.

Ghee (clarified butter)......................................55 gms.

Ginger..................................................................15 gms.

Garlic...................................................................10 gms.

Cashew-nuts.......................................................55 gms.

Illaichi (cardamom) small.................................1 t. spn.

Eggs......................................................................2 no.

Salt........................................................................to taste

Paneer (cottage cheese)....................................55 gms.

Mixed dry nuts...................................................15 gms.

Coriander leaves.................................................a few

Garam Masala Whole.........................................a little

Coriander Powder...............................................5 gms.

Red chille powder................................................5 gms.

Kewra essence or Rose water............................few drops

Silver leaves.........................................................2 no.

Method

Clean and cut chicken into four pieces and bone out. Flatten them and stuff with stuffing mixture of paneer and chopped dry nuts. Beat egg yolk and fold into beaten white of egg. Coat the chicken with the egg and deep fry till brown.

Brown chopped onions in hot fat(ghee). Add garam masala whole and ground ginger garlic. Cook for few minutes. Add coriander powder and red chilli powder. Cook till the leaves the ghee separate. Add beaten up curd and salt. Add fried chicken and cook till the chicken is tender. Add rose-water. Serve hot garnished with cashew-nuts and illaichi, silver leaves and finely chopped green dhaniya (coriander) on top.