Murg Ghazi Khan.

Murg Ghazi Khan• (Chicken Ghazi Khan) ......

No this recipe has nothing to do with the three khans who rule the Indian Bollywood Film Industry. But the recipe is a equal Blockbuster to their movies. The credit for this recipe goes to Atamjit Singh, I have however made some changes of my own. This recipe is inspired from towns of eastern Uttar Pradesh, Bihar and central part of the Indian region. Probably the recipe has its influence from north,central and southern part of the Indian sub-continent hence the name Chicken Ghazi Khan.

Ingredients: 500 gms chicken (I used 5 pieces of chicken drumsticks). 1/2 cup plain thick beaten curds 1/2 tsp turmeric powder 3 tsp red chili powder 1 tbs salt to taste 1 tsp Garam masala 1/2 tsp fennel powder ½ cup ghee 2 Bay Leaf 8-10 curry leaves.

Dry Spices: 7- 8 cloves 4 green cardamoms 2 black cardamom 3 stick cinnamon - each about 1” inch.

Put this in a spice grinder and pulse to just crush them a bit.

Masala/Curry ingredients : 2 large sized onions finely sliced. 15 cloves of fresh garlic 2 inch fresh ginger paste 4 small sized green chilies slit lengthwise. 

Grind ginger and garlic to a fine paste.

Curry paste 2 Tbsp white poppy seeds 1 heaped cup of freshly grated coconut 3 tblsp cashew + pista + almond powdered in the ratio 1:1:2.

First dry roast the poppy seeds and keep aside. Then dry roast the grated coconut till slightly colour changes. Mix in the fried poppy seeds and the cashew+pista+almond powder and fry all for another 2-3 minutes. Remove let cool a bit and then and then grind to a paste in a blender with little water.

For Garnishing : ½ cup finely chopped coriander leaves.

Method: Clean, wash and place the chicken pieces in a mixing bowl. Add some salt and 1tsp red chilli powder on the chicken pieces and mix well. Let it rest for 20 minutes.

In a heavy bottom kadai heat the ghee and add the sliced onions and sauté until golden brown. Then add the chopped chilies, bay leaves, curry leaves, garlic and ginger pastes and turmeric powder, garam masala powder, fennel powder and remaining red chilly powder. Stir well and fry for 5-7 minutes. Next add the chicken and fry well for some time till it slightly changes colour and all the masalas are incorporated nicely. Add all the crushed dry spices mix well and next add in the curds. Mix well, add salt to taste and cook for 10 minutes on medium flame. Now add the coconut-poppy seed paste. Mix well and cook on medium heat until the chicken is done and oil floats on top. Garnish with coriander leaves. Serve with roti / naan / kulcha or plain Pulav. I served with simple Spiced Yellow Rice.