Banjara Murgh

• 1 1/8 pounds chicken
• 2 tablespoons mustard oil
• 1 onions large, - sliced
• 1 tomato sliced
• 4 whole green chillies
• 1 bay leaf
• 3 pieces mace
• 1 black cardamom
• 3 green cardamom
• 1 stick cinnamon
• 10 black peppercorns
• 1 tablespoon garlic paste ginger-, or you can crush them
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon chilli powder
• 4 tablespoons curd hung
• salt to taste

1. Wash and clean the Chicken pieces and keep aside.
2. Grind the mace, green cardamom, cinnamon, black cardamom, black peppercorns together to make the garam masala.
3. You can crush the ginger and garlic separately and keep aside. But if you want to use ginger garlic paste , you can use it.
4. In a Pan add the chicken pieces along with the sliced onions, tomatoes, bay leaf, ginger garlic paste, coriander powder, cumin powder, turmeric powder, salt, chilli powder, green chillies , mustard oil and hung curd. Mix well with your hands.
5. Now put this pan covered on a slow heat for minimum 20 to 25 mts or till chicken becomes tender and the gravy thickens.
6. Garnish with freshly ground Garam Masala and serve hot.

chicken, mustard oil, onions, tomato, green chillies, bay leaf, mace, black cardamom, green cardamom, cinnamon, black, garlic, coriander powder, cumin powder, turmeric powder, chilli powder, curd hung, salt

Taken from www.yummly.com/recipe/BANJARA-MURGH-1305652 (may not work)