Method :
Take chicken pieces in a bowl. Add salt, garlic paste & yoghurt.
Also add red chilli and cashew nut paste and saffron dissolved in water.
Mix all the ingredients.
Heat oil in a pan. Add bay leaves, cloves & onion paste.
Add garlic paste once the onion becomes brown.
Now add already marinated chicken pieces and cook.
After the chicken is properly cooked finally add cashew nut paste & saffron dissolved in water.
Mix all the ingredients.
Zaafrani murg is ready to serve

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Finely Chop :
7-8 Cloves of Garlic
6-8 Green chillies
1/2 bunch of Corriander leaves
1/2 bunch of Parsley leaves

Method :
Wash all the vegetables mentioned above thoroughly.
Pat it dry and chop it or grate it.
Mix it with boneless chicken with 1 tsp of salt for 5 minutes.
Now add tomato puree, corriander leaves, parsley leaves, along with it and put he white sauce in it.
Add tomato puree in it. Take out a baking base grease it with 1 tbsp of butter.
Spread the mixed ingredients in it and cover it up completely with the grated cheese.
Keep it for baking at 120 centigrade for 20 minutes.
Simmer it for sometimes and it will be ready to eat.
This is very simple recipe and can be had as meal also.

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Method :
Put red chilies, cinnamon, cumin, cardamom and cloves in a grinder and grind finely.
Keep chicken in a big bowl and put 1 tsp grated ginger, ½ tsp garlic and half the dry spice mix on the chicken.
Mix properly, rubbing seasoning onto the chicken and set aside for one hour.
Put the apricots into a pan with ¾ pt water. Boil, reduce the heat and simmer until tender but not mushy.
Turn off the heat and leave in juice.
When the chicken has marinated, heat 6 tbsp oil in a pan over medium heat.
Add the onions and stir and fry until they are rich reddish brown.
Turn heat to medium and add remaining garlic, ginger and dry spice mix.
Stir, add chicken & brown for 5 mins.
Add the tomato puree mix and salt.
Boil, cover, reduce heat and simmer for 20 mins.
Add the vinegar and sugar and cover and simmer for 10 minutes.
Turn off the heat and spoon off as much fat as possible from the surface.
Put the apricots and 3 tbsp of juice into the pan with the chicken and leave for at least 30 minutes.
Make potato straws. Fill a large bowl with 3 pts water.
Add salt and mix. Grate potato coarsely, put into the bowl of water and stir. Remove the potato, squeezing out as much liquid as possible.
Drain and dry on kitchen paper.
Heat the oil slowly and when hot, add the potato straws.
Stir and fry until crisp and pale golden. Remove and drain on kitchen paper.
Heat the chicken through gently and serve with potato straws.

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2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 onion, chopped
1 teaspoon garlic pulp
1/2 teaspoon ground turmeric
to teaspoon ground coriander
1/2 teaspoon chili powder
9 ounces tomatoes, chopped
2 ounces spring onions, chopped
12 ounces chicken cut into 1 1/2 inch cubes
1 teaspoon fennel seeds
1 teaspoon coriander seeds
1/2 teaspoon ground black pepper
1/2 teaspoon crushed red chilies
2 ounces single cream
1/2 teaspoon dried fenugreek leaves
1 tablespoon chopped fresh coriander
1 teaspoon sugar
salt
chopped spring onion greens, to garnish

How to Make

Heat the oil in a pan and add the cumin seeds. When they begin to crackle add the chopped onion and Fry for 10 to 15 minutes over medium heat.

Add the garlic pulp, ground turmeric, ground coriander and chili powder. Fry for 1 min. then add the chopped tomatoes. Continue to cook for 5 to 10 minutes before adding the spring onions and chicken pieces. Cook over a medium heat for 15 min., stirring occasionally.

In another pan, dry-fry the fennel seeds, coriander seeds, black pepper and red chilies for 5 to 8 minutes, then crush using a pestle and mortar.

Add the crushed spice mix to the sauce together with the cream, fenugreek leaves and chopped fresh coriander. Add the sugar and salt to taste.

Serve hot, garnished with chopped spring onion greens.

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• Fried Rice

Method :
Trim off excess fat from chops and flatten each chop with a meat malle a rolling pin. Wipe clean with a dramp cloth.
Put all ingredients except chops, oil, cumin and seeds, into a blender food processor and puree.
Put chops into a larege bowl and pour the blended ingredients over them.
Using your fingers, rub the marinade w into each chop.
Cover the container with plastic wrap and leave to marinate at least 8 hours or overnight. Preheat oven to 425 F.
Line a roasting pan with aluminum foil, this w help reflect heat and keep your roasting pan clean.
Arrange the chops the roasting pan in a single layer ( reserve the remaining marinade) a cook in the center of the oven for 10 minutes – turning the chops over once.
Reduce heat to 400 F.
Mix the remaining marinade with the oil and cumin.
Brush the chops wi this and sprinkle half the seeds on top.
Return the pan to the upper of the oven for 10 minutes.
Turn the chops over and brush this side with the remaining marinade mixture and sprinkle the rest of the seeds as before.
Cook for 10 to 15 minutes.

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Serves 4 to 6

2 tablespoons vegetable oil
1 teaspoon cumin seeds
2 cloves
2 cardamom pods
6 ounces onions, chopped
2 teaspoons garlic pulp
3/4 teaspoon red chili powder
2 teaspoons ground coriander
1/2 teaspoon ground turmeric
8 ounces tomatoes, chopped
14 ounces chicken breast, skin and cut into 1 1/2 inch cubes
one red pepper, sliced
one yellow pepper, sliced
one green pepper, sliced
one green chili, chopped
1 teaspoon black peppercorns
2 ounces single cream
1/2 teaspoon sugar
2 tablespoons chopped fresh coriander
salt, to taste

How to Make

Heat the oil in a wok or frying pan and when hot, put in the cumin seeds, cloves and cardamom pods. When they begin to crackle add the chopped onions and cook over a medium heat for 10 to 12 minutes. Add the garlic pulp and cook, stirring, for 2 minutes.

Stir in the ground spices and chopped tomatoes and cook for 10 to 15 minutes until the oil begins to separate. If the mixture starts to stick to the pan, sprinkle over a little water. Add the chicken and sliced peppers and cook for another 10 to 15 minutes. Stir in the remaining ingredients, leaving some coriander to garnish season and cook for another 5 to 10 minutes.

Serve sprinkled with remainder coriander.

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For the Marinade :
3-4 tbsp curd
1 tbsp red chilli powder
1 tsp salt, or to taste, 1/2 tsp haldi
1 1/2 tbsp garlic paste, 1 tbsp ginger paste

Grind Together :
1/2 tsp jeera
2 moti ellaichi
2 chhoti ellaichi

Method :
Mix together all the ingredients of the marinade – curd, saunf, sonth, salt, red chilli, haldi, ginger and garlic paste, Add chicken. Let it marinate for 2 -3 hours.
Heat oil. Add laung, Dalchini and tej patta. Fry for 1-2 minutes
Add sliced onion and grated ginger. Fry till golden brown
Add chicken along with the marinade. Mix well
Add powdered jeera and cardmoms. Fry for 2-3 minutes.
Cover and cook on low heat for about 1/2 hour or till chicken turns tender. Serve hot with rice.

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Method:
Mix together ginger & garlic pastes. Add salt, black pepper and white pepper.
Rub the paste on the chicken pieces. Leave aside for one hour.
Heat oil in kadhai and add the chicken pieces. Stir fry for 10-15 minutes.
Lower the heat and add the green chillies and water.
Allow it to simmer until chicken becomes tender.
Add lemon juice and serve hot.

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Method :
Marinate the chicken pieces with curd, green coriander and green chilli paste, grounded cashew and almonds.
Heat oil in a pan. Fry the onion and garlic paste till it is golden brown.
Then add the chicken pieces and fry and then add the marinate and cook further.
Add salt to taste and a pinch of jayphal.
Sabz Murg is ready.

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• Authenic country of India recipes
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