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.