Shimla Murgh

Ingredients:

• Chicken 16 pieces
• Fenugreek seeds 1/2 tsp
• Ginger garlic 1 tbsp
• Tomato paste 3 tbsp
• Salt 1-1/2 tsp
• Chopped coriander leaves 4 tbsp
• Cream 1/2 cup
• Oil 1/2 cup
• Crushed coriander 1 tbsp
• Long chopped green chilies 2-3
• Red chili powder 1-1/2 tsp
• Khatai powder 1/4 tsp
• Capsicum slice 1
• Whole red chilies 6
• Onion slice 2
• Chopped tomatoes 4
• Coriander powder 1 tsp
• All spice 1/2 tsp
• Long chopped ginger 1
• Oil 1/2 cup
  

Method:

1. Heat oil, put fenugreek seeds, whole red chilies and crushed coriander and stir it for few minutes.
2. Now put onion and fry until light brown.
3. Then add ginger garlic, red chili powder, coriander leaves and tomatoes and roast it finely for 10 minutes.
4. Then put chicken pieces and roast it nicely.
5. Then add salt, all spice powder and khatai powder, cover it and cook for 10 minutes.
6. Then put tomato paste, coriander, capsicum, ginger, green chilies and cream, simmer it for 5 minutes and take it out.