Murgh Masala Chicken





Chicken Breasts - 8 pieces
Ginger Garlic Paste - 3 tbsp
Green Coriander - hand full
Onions (chopped) - 1 Big
Butter - 7 tbsp
Almonds (sliced) - 10
Red Chilli Powder - 1 tsp
Black Pepper - 1/2 tsp
Saffron - a pinch
Tomatoes (cut to pieces) - 2
Yogurt - 1 cup
Mace (javitri) Powder - 1/2 tsp
Cloves - 5
Chicken stock - 5 cups
Flour (Maida) - 2 tsp
Green Cardamom - 5
Salt to taste


First sauté the almonds in butter(1 tbsp) till they turn brown. Keep them aside. Clean and flatten the chicken breast pieces till about 3 cm thick. Rub the ginger garlic paste over the chicken breasts.Take a bowl and whisk the yogurt, add salt, red chilli powder and rub this marinate mixture on chicken breast and keep aside for 1 hour.After 1 hour heat the butter(3 tbsp) on a griddle and place the chicken breasts in it and cook turning over once until half done. Remove from heat and keep aside.Add remaining butter to the pan and sauté green cardamoms and cloves till they crackle. Then add onions and sauté till they turn little brown. Add tomatoes, flour, black pepper, cloves and chicken stock. Cook on medium flame till gravy becomes rich and thick.Place the chicken breasts in the gravy and cook, turning it over repeatedly for 10 minutes. Add mace powder and saffron dissolved in warm milk.Serve hot after garnishing with almonds and green coriander.