Ingredients: Chicken (skinned, boned and diced): 1 kg| Curd: 150 ml| Almonds (crushed): 50 gm| Cinnamon (crushed): ¼ tsp| Cloves (crushed): ¼ tps| Bay leaves (crushed): ¼ tsp| Green cardamom: 4| Ginger pup: 1 tsp| Garlic pulp: 1 tsp| Tomatoes (chopped): 400 gm| Onions (chopped): 2| Fresh coriander (chopped): 2 tbsp| Fresh cream: 4 tbsp| Chilli powder: 1 ½ tsp| Garam masala powder: 1 tsp| Corn oil: 1 tbsp| Butter: 75 gm| Salt to taste.
Method:
Take a bowl and put curd, all the dry spices, ginger, garlic, tomatoes, ground almonds and salt.| Blend well.| Put the chicken pieces in a large bowl. Pour over the curd mixture.| Heat butter and oil together in a pan.| Put onions and fry for 3 minutes.| Add the chicken mixture.| Saute for about seven to 10 minutes.| Add half of the coriander leaves. Blend well.| Add cream. Stir for sometime. Simmer.| When the chicken is done, garnish with the remaining coriander leaves before serving.| Tastes best with paranthas or chappatis.
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