Murgh Paneer Handi !

INGREDIENTS:

• Chicken : 500 gm                     

• Oil : 1/2 cup

• Onion Paste : 3/4 cup

• Ginger  Paste;  1 tablespoon 

• Garlic Paste : 1 tablespoon 

• Yogurt (beaten) : 1.5 cup

• Black Pepper Powder : 1  teaspoon

• Salt : 1 teaspoon 

• Red Chili Paste : 4 tablespoons

• Peanut Paste : 1 & 1/2 tablespoons

• Cheddar Cheese (grated) : 6 tablespoons

• Fresh Cream : 3/4 cup

• Peanuts for garnish

• Green Chili for garnish

For red chili paste:

• kashmiri red chillies

• water

DIRECTIONS:

• Heat the oil; cook the onion paste, Ginger Paste, and Garlic Paste till light golden on a low flame.

• Add the chicken and cook for few minutes till it changes its color.

• To this add yogurt, Black Pepper Powder, Salt, Red chili paste, and peanut paste. Cook on medium heat with the lid covered for 15 minutes or till the meat gets tender and the gravy starts to thicken.

• Turn the heat to high; add cheddar cheese and fresh cream. Cook for a few minutes till the oil starts to appear on top.

• Serve hot with fresh green chilies and peanuts on top also drizzle some cream. Perfect accompaniment: hot naans/kulchas/roti. We ate it with our favourite afghani nan :)

Note: For red chili paste soak the chillies in water for over night.In a pan add water and soaked chillies, boil it until the water is reduced to very small amount. Finally blend the chillies to make the paste (you can also add garlic cloves and oil).