ANJEER MURG | Vahchef - VahRehVah

Chicken & Figs cooked in an amazingly scintillating and silky Mughlai style of gravy, this dish is mildly spiced yet has a notably mixed aroma and taste. The gravy is absolutely rich to taste, very flavorful and aromatic.

http://www.vahrehvah.com/anjeer-murg-1

Ingredients:
Figs 7 Numbers
Chicken 250 Grams
Lime juice 1 Teaspoons
Green chilli 3 Numbers
Ginger Garlic 1 Teaspoons
Salt To taste
Hung curd 2 Tablespoons
Cashew nut powder 1/4 Cup
Coriander chopped /2 Bunch
Onion 1 Numbers
Ghee 3 Tablespoons
Shahi jeera 1/2 Teaspoons
Onion paste 3 Teaspoons
Ginger paste 1 Teaspoons
Green chilli paste 1 Teaspoons
Coriander powder 1 Tablespoons
Cashew nut powder 1 Tablespoons
Saffron water 1 Tablespoons
Cream 1/2 Cup
Cardamom powder 1/2 Tablespoons
Coriander leaves 1/2 Bunch

Directions:
1. First soak figs in water for 3-4 hours.

2. Take a bowl add soaked figs, chicken pieces, some lime juice, finely chopped green chilli, chopped ginger and garlic, Salt, Hung Curd, ground cashew nut powder, chopped coriander mix all the ingredients well.

3. Add onion pieces which are cut into €˜C shape. Take a skewer Pierce the chicken and soaked fig on to the skewer pierce a onion piece. Repeat the process for all the chicken and fig pieces.

4. Heat ghee in a tawa and place the skewers and put the lid on and let it get cooked.

5. Rotate the skewer at regular intervals Meanwhile make a gravy by adding ghee in a pan and add shahi jeera when it comes to sizzle add boiled onion paste cook it for 2 -3 minutes.

6. Add salt, ginger paste, green chilli paste after it is cooked add coriander powder, water mix it well then add cashew nut powder, saffron water put the lid on let it boil. When the gravy is ready add cream, cardamom powder.

7. Remove the skewers from the tawa and place them in the gravy let it cook for 1 minute. Garnish with coriander leaves. Serve this with Naan or Romali roti.


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