• 1 1/2 kg chicken, whole without skin (100 g per piece)
• For marinade:
• 2 Tbsp salt
• 2 Tbsp white pepper
• 3 Tbsp ginger paste
• 3 Tbsp garlic paste
• For white paste:
• 1/2 kg onions
• 100 g cashew nuts
• 40 g sesame seeds
• 1 1/2 Tbsp poppy seeds
• 2 cups yogurt
• For green paste:
• 1/2 kg assorted green leaves (mint, leek, celery, fennel, coriander, scallion)
• 8 green chillies
• For murgh-e-shalimar:
• 100 ml oil
• 200 g butter
• 1 Tbsp cloves
• 1 Tbsp green cardamom
• 2 cups cream
• 1 tin coconut milk (470g)
• For garnishing:
• 1 tsp chilli flakes
• 3 lemons

Take chicken. Cut in small pieces. Marinate in salt, pepper, ginger paste, garlic paste. Keep aside.

For white paste:
Put onion, cashew, sesame seeds, poppy seeds in a pot, and quick boil.

Strain and blend in electric mixer with yogurt.

For green curry paste:
Take green leaves, green chillies.

Puree and keep aside.

For murgh-e-shalimar:
Take a pot. Put some oil, butter, cloves, cardamom and white paste. Cook until oil separates.

Add marinated chicken and cook till medium well.

Now add the green curry paste and cream.

Finish with coconut milk.

Put in serving plate and garnish with chili flakes & lemon.

by Pak101.com (few years ago!) / 1523 views