Dum ka Murg

INGREDIENTS:-
(serves 4-6)

Chicken with bones - 800 grams
Onion - 3 thinly sliced
Curd - 1 1/2 cup whisk till very smooth
Salt - as per taste
Turmeric powder - 1/4 tea spoon
Oil - 1/4 cup

Grind together:

Green chillies - 10 chopped
Ginger - 1 tea spoon chopped
Garlic - 1 tablespoon chopped
Water melon seeds - 1 table spoon
Almonds -  6 blanched and chopped
Curd - 1/4 cup

Crush together:

Shah jeera(black cumin) - 1 tea spoon
Cloves - 4
Cardamoms - 2

METHOD OF PREPARATION:-

• Grind together green chillies, ginger, garlic, watermelon seeds and almonds with 1/4 cup curd till smooth. Whisk the remaining curd, salt and turmeric powder with a blender till smooth and keep aside.
• Wash and pat dry the chicken pieces. Add the green chilli paste and the whisked curd. Mix well. Marinate the chicken for 2 hours in this mixture. Keep in the refrigerator.
• Heat oil in a pan and add onions. Cook for 10 minutes till they turn brown.
• Add marinated chicken in it and cook for about 8 minutes till the oil separates. Do not cover while cooking. Add enough water and cook for another 5 minutes or until the chicken becomes tender.
• When the chicken is ready, add the crushed spices and cover the pan for the flavours to be absorbed.