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Preparation Time : 50
Cook Time : 40
Total Time : 90
Chicken 1 kgs
almonds blanched and peeled 20-25 nos
Poppy seeds-soaked and drained 2 tbsp
Bay leaf 2 nos
Green cardamom 4-5 nos
Cinnamon stick piece 1 inch
Black peppercorns 10-12 nos
Cloves 5-6 nos
Oil 3/4 tbsp
Finely Chopped Onions 3 nos
ginger 1 inch
Garlic Cloves 7-8 nos
Green Chilly 2 nos
Salt according to taste 1 tsp
Red Chilly Powder 2 tsp
turmeric powder 1/2 tsp
Cumin Seeds 1 tsp
Yoghurt 1/2 cups
Wash chicken and put it in a bowl.
Take ginger, garlic and green chilly in a grinder and grind until smooth paste.
Add ginger garlic paste, one teaspoon salt, one teaspoon red chilly powder in it. Mix well and keep aside for 30 minutes.
Dry roast bay leaf, cinnamon stick, green cardamom, Cloves and peppercorns in a pan and grind it in to a fine powder.
Grind almonds and poppy seeds to a smooth paste. Reserve some almonds for garnishing.
Heat oil in a kadai. Add cumin seeds and let them crackle.
Add onions and soute till lightly brown.
Add marinated chicken and mix well. Cover and cook for five minutes.
Add almonds and poppy seeds paste, salt and dry spices in it. Mix well.
Cover and cook for five minutes.
Add yogurt and mix well. Cover and cook until done.
It's ready. Garnish with chopped almonds and serve with naan or chapati.
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