Chicken – 12 large pieces
Onion paste – 1/2 cup
Ginger paste – 1 tsp
Garlic paste – 1 tsp
Peanut paste – 1/4 cup
Cardamom, powdered – 2
Cinnamon, powdered – 1/4 tsp

Clove, powdered – 2
Green Chili paste – 2 or more
Plain Yogurt – 2/3 cup
Canola Oil
Potato – 2 large
Tomato – 3
Cashew Nut, sliced – 10



Mughlai Murg (Chicken)Cut the chicken into small pieces. Take all the spices in a bowl and mix with yogurt, peanut paste, chili paste, and salt. Now add chicken pieces and mix thoroughly. Heat oil in a deep sauce pan and add chicken mix. Cook in low heat until chicken is tender and oil is separated from masala.

Slice potatoes, sprinkle with salt, and deep fry in heated oil. Cut tomatoes in bite size pieces and bake until tender. Serve chicken with fried potatoes and baked tomatoes. Garnish with sliced fresh green chilies and peanuts.