Please connect to Internet to continue
Preparation Time : 30
Cook Time : 30
Total Time : 60
Chicken 1 kgs
Curd 3 tbsp
Ginger Garlic Paste 1 tbsp
Sliced Onions 3 nos
Tomatoes,roughly chopped 2 nos
Cashews 10-12 nos
Lemon Juice 1 nos
Salt 1 tsp
Red Chilly Powder 2 tsp
Butter 100 gms
Kasoori methi (dry fenugreek leaves) 1 tsp
Green Chilly 2 nos
Bay Leaf 1 nos
Big Cardamom 2 nos
Cloves 4 nos
Garam Masala Powder 1 tsp
Cream 1/2 cups
Wash chicken well and put it in a bowl.
Add curd, one teaspoon salt, one teaspoon red chilly powder, Ginger garlic paste and lemon juice in it. Mix well and keep aside for 30 minutes.
Add some butter in a wok.
Add chicken in it. Soute for five minutes and transfer it in a another bowl.
Add some more butter in it.
Add sliced onions in it and saute until transparent.
Add ginger garlic paste and soute until raw smell goes.
Add tomatoes and green chilly in it and saute for five minutes.
Add cashews and cover the pan so that tomatoes turns mushy.
Switch off the flame and let it cool down.
Transfer this mixture in a grinder and grind it in to a smooth paste.
Strain the puree with a strainer.
Heat butter in a wok.
Add bay leaf, big cardamom and Cloves in it and saute for a while.
Add puree in it and saute well.
Now add marinated chicken in it. Mix well .
Add salt and pepper, garam masala powder and kasoori methi in it. Mix well and cook until done.
Add cream and mix well . cook for two minutes.
It's ready. Serve with naan or chapati.
Please Login to comment