INDIAN DISH!

A RAJASTHANI DELIGHT!!

MURG KA MOKUL

Chicken breast (boneless)              2pcs

Clarified butter                              30gms

Sliced onions                                70gms

Ginger garlic paste                         20gms

Yogurt                                          200gms

Turmeric powder                           ½ tspn

Red chili powder                            ½ tspn

Salt                                                 to taste

Cardamom powder                         1gm

Fresh cream                                    20ml

GARNISH:  slivers of toasted almonds

Preparation: cut chicken breast into neat strips. Heat ghee, sauté onions till golden. Add ginger garlic paste, stir for a minute. Add in turmeric, red chili and coriander powder. Stir for 30seconds. Add in beaten yogurt, stir till fat separates. Add in chicken, salt and stock. Cover and cook over slow fire for 15minutes. Finish with cream and cardamom powder.

 Garnish with almonds and serve with hot paranthas.