Murg Tawa Masala

Serves 4-6 people

Ingredients

Chicken: 1 kg (~2 lbs), cut in small pieces

Ginger garlic paste (adrak lasan): 2 tsp i.e. 1 tsp each

Oil: 4 tbsp

Ghee: ½ cup

Onion: 1 cup, grated

Green chilies: 6 (or 2 tsp green chili paste)

Red chili powder: 1 tsp

Whole black peppercorns (miri): 10, freshly ground

Garam Masala: ½ tsp

Ginger (adrak): 2 tbsp, coarsely chopped

All spice powder: ½ tsp

For Gravy:

Tomatoes: ½ kg, chopped

Ginger garlic paste (adrak lasan): 1 tsp or ½

Red chili powder: ½ tsp

Green chilies: 3, chopped fine

Cloves (lavang): 4

Green cardamom (Choti elaichi): 3

Salt to taste

Butter: 2 oz

Fresh cream: ¼ cup

Dried fenugreek leaves (Kasuri methi): 1 tsp

Cilantro (kothmir): 1 tbsp, leaves chopped for garnish

Directions

Marinate chicken with ginger garlic paste, salt and 4 tbsp oil for ½ an hour. Heat ghee in a large, heavy bottomed pot (kadhai), add chicken with marinade.  Add grated onions, chili powder, crushed black peppers and ginger and roast (bhunao) well.  Add gravy and cook till chicken is tender (approx 20 mins, in a covered pot).  Sprinkle all spice and kothmir.

 For Gravy:

Make puree of the tomatoes as follows:  Add chopped tomatoes, 2 cups water, ginger garlic paste, green chilies, red chili powder, cloves and green cardamom pods.  Reduce to sauce consistency by cooking on slow/medium flame and strain.  Put the strained mixture back in the pot and let it boil.  Then add butter and cream.  Stir in well.  Add kasuri methi.  Stir for 10 minutes and your gravy is ready.