Handi Murg

Ingredients:

• 500 grams chicken with bone (cut into medium cubes)
• 4 medium sized onions (sliced)
• 1 medium sized tomato (chopped)
• 2-3 green chilies
• 1 1/2 tbsp. ginger (grated)
• 5-6 cloves of garlic
• 1/2 tbsp. coriander leaves (chopped)
• 1" cinnamon stick
• 2 green cardamom
• 1 1/2 tsp. red chili powder
• 1 tsp. coriander powder
• 1 tsp. turmeric powder
• 5-6 tbsp. oil
• Salt to taste
• 300 ml water or as needed

Making Procedure:

Wash the chicken, put it into a colander and keep aside.

Heat 4 tbsp. oil in a kadai, add onion slices and fry it till the onion turns light brown color. Remove from the oil and let it cool.

Put fried onion, green chilies, ginger, garlic into a grinder and make a smooth paste.*

Now add 2 tbsp. oil with the remaining oil in the kadai, add cinnamon and cardamom into it. Then add the chicken pieces in it and fry till the chicken edges are turn light brown.

Add chopped tomato and fry it till they are become soft. Then add the spices (turmeric, red chili and coriander powder) and stir it for a minute on low heat.

Now add the onion paste* into it mix them well and fry for 3-4 minutes on low heat. Then add salt and water, stir it well and cook it covered for 8-10 minutes or the chicken is completely done.

Add the coriander leaves and again cook it covered for 1-2 minutes. Then remove from heat.

Serve hot with rice or roti.