Name: Murg Masala Curry recipe by surabhi singh at BetterButter
Prep time: 600 min
Cook time: 60 min
Total time: 660 min
Yield: 4
Ingredients: For the marinade:; Chicken 1 kg, washed and cut into medium pieces; Hung curd 1 cup; Ginger-Garlic paste 1/4th cup; Salt; Garam masala 2 tsp; Kashmiri mirch 2 tsp; For the gravy:; Onions medium sized 4-5 cut into very thin slices; Tomatoes 4 grinded into a paste; Butter 2 tbsp; Vegetable oil 3 tbsp; Green cardamom 4; Cloves 5; Cumin seeds 2 tsp; Cinnamon 2 inch piece; Caraway seeds 1/2 tsp; Bay leaves 3; Ginger-Garlic paste 2 tbsp; Coriander powder 1 tsp heapful; Fresh cream 1 cup; Kasoori methi 1 tbsp, roasted and grinded into powder; Honey 3 tsp

Ingredients Serving: 4

For the marinade:
Chicken 1 kg, washed and cut into medium pieces
Hung curd 1 cup
Ginger-Garlic paste 1/4th cup
Salt
Garam masala 2 tsp
Kashmiri mirch 2 tsp
For the gravy:
Onions medium sized 4-5 cut into very thin slices
Tomatoes 4 grinded into a paste
Butter 2 tbsp
Vegetable oil 3 tbsp
Green cardamom 4
Cloves 5
Cumin seeds 2 tsp
Cinnamon 2 inch piece
Caraway seeds 1/2 tsp
Bay leaves 3
Ginger-Garlic paste 2 tbsp
Coriander powder 1 tsp heapful
Fresh cream 1 cup
Kasoori methi 1 tbsp, roasted and grinded into powder
Honey 3 tsp

Instructions

Prepare the marinade by making gashes on the chicken pieces, then add the curd, salt, garam masala powder, kashmiri mirch and ginger-garlic paste. Keep this marinade in the refrigerator for about 8 hours on a medium cooling.
At the time of cooking, place the chicken with the marinade in a pressure cooker, add 1/2 glass of water and steam the chicken keeping it on a low flame. Let it cook for 2 more minutes after the whistle blows or till it softens. Then separate the chicken and the stock.
Heat butter and oil in a pan. Add the green cardamoms, caraway seeds, cumin seeds, bay leaves and cloves. Once it splutters, add the ginger-garlic paste and cook for a few mins.
Next add the sliced onions and cook till it's golden brown in colour. Add coriander powder and kashmiri mirch, cook for another 2 mins.
Add the blended tomatoes and cook till the masala releases oil. Then add cream and stir well.
Now add the chicken stock and cook till the mixture starts to boil. Then simmer for about 10 mins.
Add the chicken pieces, now cover and cook for 15 mins on a low flame.
Add honey, kasoori methi, then cover and cook for another 10 mins on a low flame.
Garnish with cream and coriander leaves and serve it hot!

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