This recipe is inspired by the dhaniya murg I saw made by one chef in a television cookery contest. I have made minor changes to his recipe for ease of execution. However, this still remains a ‘not so everyday’ dish because of the time taken and also the long list of ingredients. I made this dish when I was having some guests over and since I was running late there was no time for a photograph. I will update this post with a photograph the next time I make this dish.
700 grams chicken on the bone (chopped into medium-sized pieces),
1 tbsp chopped ginger,
1 tbsp chopped green chillies,
1 tsp ginger paste,
1 ½ tsp garlic paste,
1 cup beaten curd,
1 tbsp roasted and coarsely pounded coriander seeds,
1 large sliced onion,
¾ cup cream,
1 tbsp cashew paste,
Salt to taste,
1 tsp turmeric powder,
1 tsp cumin powder,
1 tbsp fine coriander powder,
1 tsp kashmiri chilli powder,
Hot red chilli powder to taste,
1 tbsp crushed kasuri methi,
1 cup of bhuna masala made by frying 1 onion, 1 tomato, 1 tsp each of ginger and garlic paste in some oil,
¾ cup chopped coriander leaves,
1 tsp garam masala powder,
1 large pinch powdered green cardamom seeds,
Oil as required
Heat oil in a large vessel or kadhai, add the chopped ginger and green chillies. After a minute add the ginger garlic paste mixed in some water. Fry this well till oil separates.
Now add the washed chicken pieces and fry till slightly brown. Then add the salt, turmeric powder, cumin powder, coriander powder, kashmiri chilli powder, red chilli powder and the kasuri methi. Stir well and add water and cook till the chicken is half done.
Remove the chicken pieces and keep it aside. Continue cooking the gravy till thick, then add the curd, browned onion, bhuna masala, cashew paste, half the pounded coriander seeds, and the coriander leaves. Cook till oil appears on top of the gravy.
Now add the chicken pieces back to the gravy, add some more water and check the seasoning. Cook till done. Stir in the garam masala powder and the green cardamom seed powder. Turn off the heat and gently fold in the cream and the remaining pounded coriander seeds.