Adaraki Murgh

Ingredients

• Chicken 1000 grams
• mint leaves
• Coriander Leaves
• Yoghurt
• Gram flour 50 grams
• Ginger paste 100 grams
• green chilli paste 50 grams
• Kashmiri mirch 25 grams
• turmuric 2 tea spoons
• Tomato Chopped 2 For Gravy
• ground Coriander 2 tea sp
• Ground Cuimin     2 tea sp
• ground Cinamon    half tea sp
• bay leaves           2
• Chat Masala         1 tea sp
• Ground Fennel Seeds 1 tea sp
• Ground CLoves  half tea sp

Directions

1. firast of all wash the chicken nicely and make sure that you have chosen the medium size of chicken pieces. Now take a pan and add half of the youghurt 1/4 of the ginger paste, chopped mint leaves and all the spices apart from Turmuric, kashmiri mirch, fennel seeds ground and gram flour. slit the chicken n two places nicely apply the marination made in pan and leave in a cool and dry place so that the chicken can avail the marination properly. you can leae it for half an hour.
2. on a side take a pan and add rest of the yoghurt, gram flour and rest of the spices along with ginger paste. do not add chat masala as it gives a bitter taste when burn. now aplly that mixutre on chicken pieces thoroughly and add a litttle oil to give a nice glaze. take a skewer and put chiecken on it place in tandoor on a medium flame and cook it for 10 to 15 minutes take it out. garnish with ginger Julien and coriander leaves. YOU CAN ALSO SERVE WITH GRAVY. in this case do not cook chicken fullly cook only till 75 %
3. for gravy take oil in a pan add chopped tomato little onion paste and wait until it gets brown now add chicken and mix it nicely. when you see gravy is getting thicker add some lemon juice and water cook for 10 minutes and it is ready. serve with Naan or paratha.