Murgh Patiyala

Ingredients

• Boneless Chicken – 400 grams
• Eggs – 2
• Oil – 3tbsp (I like it more)
• Sliced Onions 4-5 medium
• Fresh Cream ½ cup
• Garam Masala ½ Cup
• Cardamom Powder ¼ tsp
• Salt to taste
• Kasoori Methi ½ tsp
• Cashew Paste ¼ cup
• Turmeric ¼ tsp
• Chilli Powder 1 tsp (Add slightly more if you like it hot)
• Coriander powder 1tbsp
• Tomato 2 finely chopped
• Ginger Garlic Paste 2 tbsp
• Jeera tsp
• Amul Cream for Garnish

Lets Make It

• Shallow Fry Chicken Pieces for about 2-3 minutes and remove it in a separate tray
• Add oil in the same pan, heat it well and add Jeera, add onion slices and fry them till golden brown add Ginger Garlic Paste and fry well
• Add Tomatoes and fry well till it is tender, mash the tomatoes, add the masala and sauté till it oil separates
• Add cashew paste and fried chicken pieces and sauté well. Close the lid and let it simmer for 10 minutes on low flame
• Add kasoorimehti, cardamom powder and cream, stir it well and remove it from the range
• Beat the eggs preferably with a beater and make a fluffy Omelette
• Place the Omelette on a tray and add some gravy and the chicken pieces on the Omelette and roll
• Place the roll in the serving bowl and add the remaining gravy
• Serve Hot