NARGISI MURG

500 gms of cleaned chicken pieces
1 cup curds, 1tsp salt and chilli powder each, 2 tsp of garlic paste, 1 tsp of ginger paste, 1/2 tsp each of corriander powder and garan masala

Marination: Beat the curds. Add the masala. Marinate the chicken and leave for 2 hrs.

Green Paste:
1 bunch of palak leaves, 2 tnsp of methi leaves, 2 green chillies, 1 stalk of celery(optional), a pinch odf sugar. 1 crushed and fried onion and puree of two tomatoes, 1 tsp of salt and chili powder each and 1/2of haldi and a tbsp of butter , 3 tbsp of fresh cream flavoured with 2 green powdered cardamon.

Step 1: Blanch the methi and palak leaves in hot water. coo them separately with a pinch of salt and sugar.

step 2: Make puree with palak, methi, chillies, celery by adding a pinch of sugar.

Step 3: Heat butter. Fry the chicken pieces in butter. Add the marination and let in cook for 7- 10 minutes. Put the fried onion. Add the salt, chilli powder and haldi. Add to it tomato puree. Fry for some time. Add the green paste. Fry it for some time again. Let it simmer on slow gas for 5 mins. At the time of serving add the cream.