Ingredients :

• 1 Chicken Cut in to 16/12 pieces

• 1 Big Red Onion (Thinly Sliced)

• 2 Big Tomatoes (Roughly Chopped)

• 2 Big Green Chilies ( Thinly Sliced)

• 1 Tbsp Ginger Garlic Paste

• 1 Tsp Salt

• 1 Tsp Red Chili Powder

• 1 Tsp Turmeric Powder

• 1 Tsp Coriander Powder

• 1/2 Tsp Whole Spice Powder (Garam Masala)

• 2 Liters of Room Temperature Water

• 1/2 Cup Ghee/Oil

Punjabi Murgh Salan

Method:

In a heavy base Casserole Pot (you can use Pressure Cooker, if want it quick). Add Sliced onion, Chopped Tomatoes, Ginger Garlic and all the dry Spices. Add about 1/2 liter of water. Cover and cook till Onion & Tomatoes are mushy and water is dried.

Add oil and cook on medium flame till oil separates and gravy is ready.

Add the Washed and completely drained chicken. Cook on high flame for about 5 minutes. Chicken should turn white. Add about a liter of water. Cover & Cook on medium low flame till Chicken is cooked through and water is dried.

Add Sliced Green Chilies and cook till oil is separated.

Add the remaining water and let it cook till water starts boiling. Adjust the consistency of the Shoorba as per your desire.

Sprinkle Garam Masala & Freshly Chopped Coriander leaves.

SERVE!!!