Murg Dahi Dhania Korma

Boil the water in a deep pan; add the chicken and whole spices bring the water to a boil again. Blanch for 2-3 minutes and keep it aside.

add the pure ghee, onion puree, garlic,and add the slurry of mixed spice powders in to it and add beaten yogurt.

Mix well and cook until the ghee separates from the mixture. Add in the chicken piecesAdd just enough water so that when the meat is tender, very little water remains.

Sprinkle the saffron and stir.

Serve hot, garnished with lots of coriander leaves.