Dum ka Murgh

Ingredients:

Chicken – 1.3 kg, with bone cut into joint pieces ( medium)
Yogurt – 1/2 cup
Almonds– 1/4 cup paste
kash kash - 50 gms paste( optional)
Garam masala powder – 2 tsp
Saffron strands, lightly crushed – 1/4 tsp
Onion – 4 large finely chopped
Tomato puree – 2 tbsp
Ginger garlic paste – 2 tbsp
Red chili powder – 1 tbsp
Salt – 2 tsp
Lemon juice – 4 tbsp
oriander– 1 tbsp, finely chopped
Mint leaves -1 tbsp, finely chopped
Ghee – 1/3 cup
Cinnamon stick – 1 small stick
Cloves – 2
Green Cardamom – 2
Black Peppercorns – 4
Bay leaf – 1, dried

Procedures:

In a frying pan at medium high heat, pour ghee and as soon as it warms up add the sliced onions. Fry them stirring it frequently until golden brown in color. Remove the fried onions using a slotted spoon onto a paper toweled plate,store the left over ghee.
In a mixing bowl, add yogurt, almond paste(kash kash paste if you have it), garam masala, saffron, salt, fried onions, ginger-garlic paste, red chilli powder, lemon juice, tomato puree and oriander and mint leaves to the chicken. Mix it all well. Cover the bowl and let the chicken marinate in the paste for about 2 hours in the refrigerator.
Take the mixing bowl out of the refrigerator and let it come to room temperature. In a large saucepan at medium high heat, pour the leftover ghee and as soon as it warms up add the cinnamon stick, cardamom pods, bay leaf, peppercorns and cloves. Saute for a few seconds and add the chicken mixture into it and mix well. Cover the lid and cook on simmer for 20 minutes. Later, gently give a good stir and again cover and let cook for a further 15 minutes until oil leaves. Garnish with fried onions and serve with little chopped corainder