Dhundhar Murg

By Executive Chef Sameer Shah

A sumptuously pleasing chicken recipe to the sense of taste.
A regional delicacy of chicken cooked with sharply sour raw mango and flavoured with ginger and refreshing mint which contribute to its distinctive spicy kick.

Method of preparation:

• Heat oil in a heavy bottom vessel, add bay leaves, cloves, cinnamon, black cardamom, green cardamom and let it crackle.
• Add ginger garlic paste and cook for 2-3 minutes.
• Add chicken pieces, chopped onion, raw mango and ginger in it saute for 5 minutes and then add red chilli powder, turmeric powder, coriander powder, salt to taste and cook on simmer for 15 minutes.
• Add yoghurt to it and cook till gravy leaves oil.
• Add chicken stock and cook till the chicken is tender.
• Finish with chopped mint, coriander and cardamom powder.