HARE MIRCH WALE MURG
Ingredients:
chicken – 1 kg 200 gm
cut into regular pieces.
almonds – 20
raisins – 20
khoya – 100 gm
piece of ginger – 5 cm
cloves of garlic – 4
cloves – 6
green cardamoms – 5
cumin seeds – 1 tsp
large coconut – 1
salt – to taste
green chillies – 10
groundnut oil – 50 ml
ghee – 50 gm
Method:
Wash the chicken pieces well and get rid of the moisture as far as possible. Blanch the almonds. Peel and slice 5 almonds. Grind the rest alongwith the raisins. Grind the ginger and garlic. Grate the khoya.
Roast the powder the cloves, cardamoms and cinnamon togethr. Grate the coconut. Take out 1/2 cup thick coconut milk and 11/2 cups thin milk. Keep the two separate.
Whip the curd and mix with the salt, ginger – garlic paste, powdered spices and slit green chillies. Prick the chicken pieces with a fork and marinate in the curd mixing well. Keep aside for an hour.
Heat the oil and ghee togethre in a karahi. Add the khoya and fry on a medium – low heat till pink. Add the chicken alongwith the marinade.
Fry over a low heat. When the chicken turns golden and the oil separates, add the thin coconut milk, ground almonds and raisins. Cover and cook till done. In case any water remains, let it evaporate over a high heat.
Add the thick coconut milk and remove at once. Don’t let it come to a boil or the milk will curdle.
Serve hot garnished with the sliced almonds.
