Hara Masala Murgh

Ingredients

Chicken 1 bird
Onions 2 medium sized
Ginger 2 one inch pieces
Garlic 8-10 cloves
Fresh coriander leaves ...1 medium bunch
Fresh mint leaves 1 small bunch
Green chillies 6-8
Yogurt 1/2 cup
Salt to taste
Oil 3 tbsps
Green cardamoms 4
Cinnamon 1 inch stick,
Coriander powder 1 tbsp
Cumin powder 1 tbsp
Fresh cream 1/2 CUP
Garam masala powder 1 tsp.

Method of preparation

1. Remove skin, wash and cut chicken into eight pieces on the bone. Peel, wash and finely chop onions.
2. Peel wash and roughly chop ginger and garlic. Clean, wash and roughly chop coriander and mint leaves. Remove stems and wash green chillies. Slit two green chillies and reserve for tempering. Grind ginger, garlic, coriander leaves, mint leaves, remaining green chillies to a fine paste along with yogurt. Add salt to taste and mix well.
3. Marinate chicken pieces in this paste for an hour, preferably in a refrigerator.
4. Heat oil in a kadai; add green cardamoms, cinnamon and slit green chillies and saute for a minute. Add onions and saute till pink
5. Add coriander and cumin powders and fry for a minute.
6. Add the chicken with the marinade and saute on medium heat for two minutes. Cover and cook on medium heat for ten to fifteen minutes or till done adding a cup of chicken stock or water if required.
7. Adjust seasoning, stir in the fresh cream and garam masala powder. Simmer for two minutes.
8. Serve hot.