Nimbu Hari Mirch Ka Murgh

Method

Heat desi ghee. Add ginger garlic paste. Stir fry until it releases aroma.

Add onion puree and chicken.

Add the dry spices - turmeric powder, coriander powder, yellow chilli powder, garam masala and salt.

Add yogurt and stir fry until they blend well to form a thick gravy.

Now add the lemon pickle along with malt vinegar. Mix well with the chicken.

Add the green chillies into this gravy and stir well.

Add kasoori methi and finish with fresh cream to give a nice blend of the gravy to the dish.

Garnish with fresh coriander & serve hot.