Murgh-e-Subz with Bejar ki Roti

Instructions

1. 1

   Marinate the Chicken

   • In a mixing bowl, combine the chicken pieces with curd, ginger-garlic paste, turmeric powder, red chili powder, and 0.5 tsp of salt.
   • Mix thoroughly to ensure each piece of chicken is well-coated.
   • Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours for better flavor.
2. 2

   Prepare the Green and Cashew Pastes

   • Bring a small pot of water to a boil. Add the palak and blanch for 2 minutes. Immediately remove and plunge into a bowl of ice-cold water to stop the cooking and preserve the green color. Drain well.
   • In a blender, combine the blanched palak, coriander leaves, mint leaves, and green chilies. Blend into a smooth paste, adding 1-2 tablespoons of water if necessary to help it blend.
   • In a separate small blender jar, grind the soaked and drained kaju into a fine, smooth paste. Add a splash of water if needed to achieve a creamy consistency.
3. 3

   Sauté Aromatics and Cook Chicken

   • Heat oil in a heavy-bottomed pan or kadai over medium heat.
   • Add the cumin seeds, green cardamoms, cinnamon stick, and cloves. Sauté for about 30 seconds until they become fragrant.
   • Add the finely chopped onion and sauté for 6-8 minutes, stirring occasionally, until it turns soft and golden brown.
   • Add the marinated chicken to the pan. Increase the heat to medium-high and cook for 5-7 minutes, stirring, until the chicken is seared and lightly browned on all sides.
4. 4

   Build and Simmer the Gravy

   • Reduce the heat to medium. Stir in the tomato puree, coriander powder, and cumin powder. Cook for 5-6 minutes, until the masala thickens and oil begins to separate at the edges.
   • Add the prepared green paste and cashew paste. Mix well and cook for another 2-3 minutes, stirring continuously.
   • Add the mixed vegetables, 240 ml of water, and the remaining 1 tsp of salt. Stir everything together to combine.
   • Bring the curry to a gentle boil, then reduce the heat to low. Cover the pan and let it simmer for 12-15 minutes, or until the chicken is cooked through and the vegetables are tender.
5. 5

   Finish and Serve

   • Uncover the pan. Stir in the garam masala and crushed kasuri methi.
   • Gently mix in the fresh cream. Allow it to simmer for just one more minute without boiling. Turn off the heat.
   • Let the curry rest for 5 minutes before serving. Garnish with extra coriander leaves if desired. Serve hot with naan, roti, or steamed basmati rice.