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Ingredients –
Chicken 700kg cut into pieces
Onions (finely chopped) 6 fried and made into paste
Onion chopped. 2
Black pepper 1tsp
Cumin seeds 1tsp
Bay leaf 2
Cinnamon 1″ piece
Clove 5
Black peppercorn 6-7
Black cardamom 2
Green cardamom 4
Cashew paste 2tbsp
Ginger-garlic paste 2 tsp
Curd 1/2 cup
Red chilli powder 1tsp
Coriander powder 2tsp
Salt to taste
Garam masala 1tsp
Refined oil/ desi ghee 2 ½ Tbsp (even more if you like )
Kewra water – Few drops
Coriander leaves chopped for garnishing
Method:
Lightly fry the chicken in about 1tbsp oil in a non-stick kadahi and keep aside. Heat rest of the oil in a heavy bottom pan or kadahi. Add cumin seeds, bay leaf, clove, cinnamon ,peppercorn, and both the cardamoms. Add chopped onions. Stir till slightly golden. Add ginger-garlic paste and stir continuously. Add powdered masala salt and chilli powder. Add fried onion paste and beaten curd. Cook stirring till oil starts separating. Add chicken. Keep on stirring from time to time for about 15-20 minutes,put in cashew paste take care that the paste does not stick at the bottom. Now simmer stirring from time to time. Sprinkle Kewra. Lastly add chopped coriander leaves and serve with naan or rumali roti.

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