Murg Noorjehani , Chicken Noorjehani

Serves : 5

Ingredients:

1 Kg Chicken  Cut in to  15 pieces

6 tblsp Clarified Butter (Ghee)/ Canola/ Sunflower oil

4 Bay Leaf

1/4 tsp Saffron , soaked in lukewarm milk 

3   Onion   chopped

2 cups beaten Curd   

1/2 " Ginger

8 pods Garlic

8 Green Chillies

4 Cloves  

1 " Cinnamon (Tuj/Dalchini)

3 Brown Cardamom (Elaichi Moti)

1 tsp Aniseed (Sauf)

2 boiled eggs

2 -3 Almonds

Few Raisins

Method of preparation

First grind ginger, garlic, green chillies, cloves, cinnamom, cardamoms, aniseed to a fine paste.

Pierce the chicken well with a fork.

Mix curd with ground spices and rub it over the chicken.

Set it aside and allow the chicken to marinate for 3 - 4 hours.

Heat ghee, fry bay leaves, add onions and let them brown well.

Add the chicken along with marinade.

Cook on medium flame till nearly done.

Add salt and saffron and fry chicken till the masala begins to coat the chicken and it is well brown.

Pour the chicken in a dish  .

Also add chopped boiled eggs, almonds sliced and fried raisins.

Serve hot with fried rice, Chappathi and  Paratha.