hare masale ki murghi

hare masale ki murghi

1 kg mughi
7 laung
5 hari elaichi
12 Kali mirich
1 small piece of darchini
1 tbsp adrak lesan
3 medium sized chopped onions
Half a cup dahi
2 small tsp salt, or according to taste
20-25 cashews or almonds, soaked and ground to a fine paste
A paste of:
6 hot green chillies, or according to taste
A bunch, 70 grams green coriander
A bit of salt

Slow to splutter
Add 3 medium sized chopped onions, when they soften, add the chicken in descending order of size
When the murghi changes color, add 1 tbsp adrak lesan. Stir carefully. Add two tsp salt, or a little bit less to taste. Add the dahi. Once it's steaming cover amd let it cook on low heat 20 minutes or till nearly done.
Stir and add the cashew/almond paste. Let it cook for ten minutes. See that the gravy doesn't stick to the bottom on the pan. Keep heat low and occasionally stir gently till fully incorporated.
Add the greenchilli and coriander paste just before removing from heat. Don't cook the chicken after you've added the mix so the gravy remains a bright green.
Serve with roti or sheermal.