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Preparation Time : 30
Cook Time : 30
Total Time : 60
500 gram chicken
3 large sliced onion
14 - 15 cloves peeled and chopped garlic
1 inch piece chopped ginger
2 medium chopped tomatoes
1 - 2 chopped green chilli
8 - 9 cashew nuts
8 - 9 +5 almond
3 Green cardamom
1 inch piece cinnamon
1 teaspoon salt or to taste
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala powder
1 tablespoon coriander powder
1 teaspoon cumin powder
1 tablespoon kashmiri red chilli powder
8-9 strands Saffron
1/4 cup milk
For marination 4 tablespoon curd
1 teaspoon salt
1/4 teaspoon turmeric powder
1 teaspoon red chilli powder
5 - 6 tablespoon oil or ghee
Marinate the chicken pieces with salt, turmeric powder, red chilli powder and beaten curd for 30 minutes.
Soak Saffron in 1/4 cup warm milk.
Soak the almonds and cashew nuts in hot water. Peel and slice 5 almonds for garnishing.
Heat 2 teaspoon ghee or oil in a pan. Add sliced onion and little salt.
When the onion becomes translucent add chopped green chilli, garlic, ginger, green cardamom, cloves and cinnamon. Fry till the onions become brown.
Add chopped tomatoes. Saute till the tomatoes become mushy.
Remove from heat. Add peeled almonds and cashew nuts. Let it cool down.
Grind the fried onion tomato mixture into a smooth paste.
Heat remaining ghee or oil in a pan. Add the ground paste.
Add salt, coriander powder, cumin powder, garam masala powder, and kashmiri red chilli powder. Add salt carefully. We have added salt in the marination and onions.
Saute till oil leaves the sides.
Add marinated chicken pieces.
Fry till the chicken pieces coated well with spices.
Add water as require to make thick gravy.
Add Saffron soaked milk. Mix well and cover.
Cook until the chicken pieces becomes tender. Check in between.
Add more water if require.
Check the chicken pieces with a spoon. If it becomes tender, taste and adjust the seasoning.
Switch off the flame. Garnish with chopped almond and cilantro or coriander leaves.
Serve with any Indian bread or rice.
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