Murgh Rezala

Method

Wash and clean chicken pieces. Blanch in a pan of boiling water, remove the scum, drain and keep aside.

Extract the juice of ginger and garlic and keep aside.

Grind separately onions, cashew nuts and coconut to a fine paste.

In a heavy bottomed pan place the chicken, pour enough water to cover, add salt, green cardamoms and bring to boil, then simmer.

When the chicken is half cooked, add the ground onions and the ginger-garlic juice. Cook until dry.

Then add ghee and the beaten curd, fry till the meat is dry.

Add the nut paste and coconut and fry for 2 to 3 minutes, taking care that the masala does not brown.

Then add white pepper and 1 cup of water, or enough for a thick gravy. Simmer for a while.

Remove from fire add kewra jal, mitha ittr and mashed khoya. Blend well.

Finally add the cream.

Serve hot garnished with silver leaf.