Safed Murgh

CHEF´S NAME : Niru Gupta
Difficulty Level : Easy
Servings : 8
cook Time : 40 mins

INGREDIENTS

1 kg chicken (broiler) - cut into 8 pieces

1/4 cup ghee

1 tsp zeera (cumin seeds)

1/2 tsp sabut kali mirch (peppercorns)

2 tsp ginger-garlic paste

1 1/2 tsp salt

1 tbsp khus khus (poppy seeds)

1/4 cup cashewnuts - soaked and ground to a paste

1 tsp vinegar

1 tsp sugar

4 tbsp coriander leaves - finely chopped

2 tbsp cornflour dissolved in 1/2 cup water

1/2 cup milk

METHOD:
Place the chicken in a saucepan with 2 cups water. Bring to a boil and then simmer till cooked through (about 20 minutes).

When cool, drain the chicken pieces and mix the milk and the stock together and make up to 2 cups adding more water if required.

Heat the ghee in a heavy based pan and add the zeera and peppercorns.

When they splutter, add the ginger and garlic, and sauté till a little darker in color.

Add the salt and ground paste and stir well to mix.

Add to this the chicken, the stock and milk mixture and bring to a boil.

Add the cornflour mixture, bring to a boil again, then simmer for 2 minutes.

Add the vinegar, sugar and half the coriander leaves, mix and serve hot garnished with the rest of the coriander leaves.