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MURGH DO PYAAZA RECIPE

• Cut the chicken into four or eight pieces. Mix the salt and lemon juice and rub all over the chicken. Set aside for 30 minutes.
• Heat the ghee in a deep pan and add the first four spices. Stir well then add the chicken, onion ,garlic and remaining spices.
• Cook gently for 15 minutes, stirring continuously.
• Add the curd / yogurt and stir for 5 minutes over a low heat. Add the water, cover and simmer for 40-50 minutes, or until the chicken is tender.
• Sprinkle the top with garam masala powder, arrange the tomatoes around the dish and cover with the onion.
• Cook murgh do pyaaza over moderate oven (180 degree C, 350 degree F, gas mark 4) for 10 minutes before serving.