Bohri Dum Ka Murgh

Cuisines

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Recipe

Ingredients

	500 grams	Chicken , cut into pieces
	1 cup	Yogurt
	2 tablespoons	Ginger-garlic paste
	1 teaspoon	Red chili powder
	1 teaspoon	Turmeric powder
	1 teaspoon	Coriander powder
	1 teaspoon	Cumin , powder
	2 tablespoons	Lemon juice
	3 tablespoons	Oil
	2 pieces	Bay Leaf
	4 pieces	Clove
	4 pieces	Cardamom , green
	1 stick	Cinnamon
	2 medium	Onion , thinly sliced
	1 cup	Tomato , chopped
	—	Salt , to taste
	1 handful	Cilantro , chopped
	1 handful	Mint , chopped
	1 pinch	Saffron , soaked in 2 tablespoons of warm milk

Instructions

1. 1 In a large bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, lemon juice, and salt.
2. 2 Add the chicken pieces to the marinade and coat well. Let it marinate for at least 30 minutes.
3. 3 Heat oil in a heavy-bottomed pan. Add bay leaves, cloves, cardamoms, and cinnamon. Sauté for a few seconds until fragrant.
4. 4 Add sliced onions and sauté until golden brown.
5. 5 Add chopped tomatoes and cook until they turn soft and the oil starts to separate.
6. 6 Add the marinated chicken along with the marinade. Cook on medium heat until the chicken is cooked through and the oil separates from the masala.
7. 7 Add chopped coriander and mint leaves, and mix well.
8. 8 Cover the pan with a tight-fitting lid and let it simmer on low heat for about 10 minutes to allow the flavors to meld together.
9. 9 Before serving, drizzle the saffron milk over the chicken and gently mix.