Hara Murgh (Chicken In Green Gravy)

• 1 medium chicken, washed and cut into pieces
• 1/2 cup curds
• 3 medium sliced onions
• 1 tablespoon ginger-garlic paste
• 10 -15 nos. cashew nuts
• 2 cinnamon sticks
• 8 black peppercorns
• 4 -5 cloves
• 4 green cardamoms
• 1 teaspoon cumin seed
• 2 teaspoons coriander seeds
• 6 green chilies
• 1 bunch coriander leaves
• 1 bunch mint leaf
• 2 tablespoons cream
• 1/4 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala powder
• 1 1/2 cups warm water
• ghee, as per requirement (clarified butter)
• salt, according

1. Soak the cashew nuts in water for 10 minutes and fry the sliced onions until crisp.
2. Grind the cinnamon, cloves, cardamoms, black pepper, cumin seeds and coriander seeds to a fine powder.
3. Grind the green chilies, coriander, mint, cashew nuts and fried onions to a fine paste separately. This is your green masala paste.
4. Marinate the chicken pieces with ginger-garlic paste, curds and the green masala paste for an hour.
5. Heat ghee (clarified butter) in a pan and add the chicken. Fry till the ghee (clarified butter) separates and add turmeric powder and salt as per taste.
6. Saute for 5-6 minutes and then add water. Allow it to cook until the chicken becomes tender.
7. Now add the powdered masala, and cream. Simmer till the gravy becomes thick. Serve hot.

chicken, curds, onions, gingergarlic, cashew nuts, cinnamon sticks, cloves, green cardamoms, cumin, coriander seeds, green chilies, coriander leaves, mint leaf, cream, turmeric powder, red chili powder, garam masala, water, ghee, salt

Taken from www.food.com/recipe/hara-murgh-chicken-in-green-gravy-154429 (may not work)