Name: Lahori murg recipe by Sreemoyee Bhattacharjee at BetterButter
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4
Ingredients: Chicken - 500 gm; Dried coconut - 1/4th cup; Dried red chillies - 5; Poppy seeds - 1 tbsp; Coriander seeds - 2 tbsp; Black peppercorns - 12; Fennel seeds (sauf) - 2 tbsp; Cumin seeds - 2 tbsp; Cloves - 10; Mace (Javetri) - 2 pieces; Cinnamon - 1 inch stick; Hing - 1/2 tsp; ginger garlic paste - 1 tbsp; bay leaves - 1; Grated onion - 2; Tomato puree - 1/2 cup; Salt; Refined oil; cream - 1/2 cup

Ingredients Serving: 4

Chicken - 500 gm
Dried coconut - 1/4th cup
Dried red chillies - 5
Poppy seeds - 1 tbsp
Coriander seeds - 2 tbsp
Black peppercorns - 12
Fennel seeds (sauf) - 2 tbsp
Cumin seeds - 2 tbsp
Cloves - 10
Mace (Javetri) - 2 pieces
Cinnamon - 1 inch stick
Hing - 1/2 tsp
ginger garlic paste - 1 tbsp
bay leaves - 1
Grated onion - 2
Tomato puree - 1/2 cup
Salt
Refined oil
cream - 1/2 cup

Instructions

1. Grind the coconut, dry red chillies, half the peppercorns, coriander seeds, half the cumin seeds, ,poppy seeds, half the fennel seeds, Javetri, cinnamon with little water to a fine paste.
2. Now heat some oil in a pan, add hing, rest of the cumin seeds, fennel seeds, pepper corns,cloves, bay leaves and mix.
3. Now add ginger garlic paste. Saute for few seconds and then add the onions.
4. Fry till golden brown and then add the ground paste. Saute and the add the chicken, salt and cook on a low flame for few minutes.
5. Then add the tomato puree and cook till the chicken is done.
6. Add the cream and very little water for gravy. Bring up-to boil and serve.

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