Murg Nasheela

What we need:-

Chicken pieces (bone in) – 750 gms
White oil – 4 Tbs
Onion – 2 medium size chopped
Green Chilies – 4
Garlic cloves – 5-6
Cinnamon, Cardamom and Clove – 1 inch, 3 and 3 respectively
Cumin seeds – 1 tsp
Coriander seeds – 2 tsp
Poppy seeds – 3 Tbs
 Dry red chilies – 4
Salt to taste
Turmeric powder – ½ tsp
Sugar – 1 tsp

How we make it:-

Boil the chicken pieces in a pressure cooker for1-2  whistles. Keep the check pieces and stock seperately.  Dry roasted Cinnamon, Cardamoms, Cloves, Red Chilies, cumin and coriander seeds together; ground to a smooth powder.  Dry ground 3 Tbs of poppy seeds to fine powder. Heat oil in a wok and fried the chopped onions.  Add garlic-green chili paste and sautéed for a while. Add chicken pieces . Mix  a pinch of turmeric powder; sautéed for 3 minutes.  Add the finely ground poppy seeds and fried until the oil separates. Season with salt to taste and 1 tsp of sugar.  Add chicken stock and put the lid on until the chicken cooks through. Add the masala powder, stir and keep it on the flame until the gravy thickens. Serve hot with roti or paratha.