Paneer Murgh Khura

(Chicken Paneer Curry)

Paneer Murgh Khura comes from an original recipe written in 1831 from Muhamad Ali Shah’s kitchens. The recipe has been adapted for today’s kitchens, since many of us cannot think of simmering on coal fires for 3 hours anymore…This dish is exquisite in its blending of a variety of flavours, and the use of Paneer and Chicken together. A complete break from the usual paneer and chicken recipes, try this if you want to impress with your cooking skills or if want to see how different both paneer and chicken can taste when combined.

Serving Size: 3 persons

Ingredients:

Chicken - 750 g, wash and cut into medium pieces

Paneer - 100 g

Onions - 200 g, finely chopped

Ginger - 2 and 1/2 inch

Whole Dhaniya/Coriander Seeds - 2 tbsp

Whole Black Pepper - 8-10 corns

Black Pepper Powder - 1/2 tsp

Cloves - 5

Green Cardamom - 5

Cilantro/Dhonepata/Coriander Leaves - 1/4 cup, chopped

Green Chillies - 3-4, chopped

Full tone Milk (half and half) - 1/2 cup

OR

Light Cream - 1/4 cup

Salt - To taste

Butter - 50 g

Oil - 2 tbsp

Preparation:

1. Pierce the chicken pieces using a knife point.

2. Grind the following together - Paneer, ginger, dhaniya/coriander seeds, cloves and cardamom to a paste with 1/4 cup water.

3. In a bowl mix the chicken pieces with the paneer paste made above. Add whole peppercorns and powder pepper powder. Mix well and keep aside. Marination not required.

 Cooking procedure:

1. Heat butter + oil in a kadhai. Fry the onion for 4-5 minutes till soft.

2. Add chicken, cilantro, and green chillies. Cook on medium heat till water evaporates and oil separates. The chicken should be cooked by then. Time = about 25 minutes

3. Add milk OR light cream, mix gently and simmer (low heat) for 1 minute.

4. Remove from heat and serve hot.

Serving Suggestions: