Rohan Murgh

 Ingredients

20 ml or 4 tbsp Mustard oil

1 tbsp Ginger garlic paste 

250 gm Chicken

1 tsp cumin

1 small Cinnamon

3 nos Cardamom

1 no black cardamom

1/2 tsp Dry ginger powder

1/2 tsp Fennel powder

1/2 tsp Garam masala

100 ml Curd 

Salt - to taste 

1 tbsp chopped coriander leaves

1 tsp Kashmiri chilli powder

Method 

1. Heat a mustard oil in kadai, add cumin, cinnamon and then add crushed cardamom, saute for a minute

2. Add chicken then saute it for a minute

3. Add ginger powder, salt, fennel and Kashmiri chilli powder then mix it well

4. Fry the onions then make it paste and add into the chicken 

5. Pour the heated curd, reduce the heat then cook it for 20 mins

6. After tender of chicken finally add the varam masala powder then cook it for few minutes

7. Serve it with indian rotis or pulao