Name: Tamatri Murg recipe by Hem Lata Srivastava at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: Chicken leg pieces 1/2 kg; Tomatoes 1 1/4 kg; Green chilli 2; Ginger 1 inch; Onion 1 chopped; Ginger Garlic paste 1 tbsp; Salt to taste; green Cardamom 4; Cinnamon 1 stick; Bay leaf 1; white Pepper powder 1 1/2 tsp; Garam masala powder 1 tsp; Cashew nut paste 2 tbsp; fresh Ceam 1 1/2 tbsp; Kasoori methi powder 1 tsp; Butter 75 gms; clarified Butter 1 tsp; Cumin 1/2 tsp; Sugar 1 tsp; Lemon juice 1 tbsp; Coriander leaves for garnishing

Ingredients Serving: 4

Chicken leg pieces 1/2 kg
Tomatoes 1 1/4 kg
Green chilli 2
Ginger 1 inch
Onion 1 chopped
Ginger Garlic paste 1 tbsp
Salt to taste
green Cardamom 4
Cinnamon 1 stick
Bay leaf 1
white Pepper powder 1 1/2 tsp
Garam masala powder 1 tsp
Cashew nut paste 2 tbsp
fresh Ceam 1 1/2 tbsp
Kasoori methi powder 1 tsp
Butter 75 gms
clarified Butter 1 tsp
Cumin 1/2 tsp
Sugar 1 tsp
Lemon juice 1 tbsp
Coriander leaves for garnishing

Instructions

Thoroughly wash chicken legs and cut with a knife. Add lemon juice, ginger-garlic paste and ½ tsp white pepper powder and combine well. Leave this to marinade for 1 hour.
At 180°C roast the marinated chicken for ½ hour. Combine ½ tsp salt, cumin, cardamom bay leaf, green chili, ginger, garam masala powder, onions and tomatoes (cut into 4 pieces).
Crush with your palms and using a muslin cloth strain the juices.
In a pan heat ghee and add the above made tomato juice and by continuous stirring, add cashew nut paste, butter and white pepper powder.
Leave this to cook for 10 minutes and add roasted chicken pieces and kasoori methi. Cook for another 5 minutes and turn off the flame.
Pour in cream and stir gently. Garnish with fresh coriander leaves and serve hot.

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