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Preparation Time : 30
Cook Time : 12
Total Time : 42
500 g boneless chicken cut in bite size pieces
1/4 cup cashewnuts
3-4 long green chilies, sliced
1/4 cup coconut powder
1/2 chopped onion
1 cup chicken stock
1 tbsp ginger-garlic paste
1 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp garam masala powder
1 tsp salt or to taste
1 tsp black pepper powder or to taste
1/2 cup half & half (or cream)
1/2 cup cheese
1 tsp dried coriander
1 tsp kasoori methi powder
1/2 tsp turmeric powder
Clean, wash, and cut chicken in bite size pieces.
Marinate chicken with ginger-garlic paste, turmeric powder, coriander powder, cumin powder, garam masala powder, salt, and black pepper to taste for 30 minutes at least.
In a microwave safe deep bowl, combine broth, cashewnuts, almonds, onions, chilies, and coconut. Add pinch of salt, stir well, and microwave on high power for 3 minutes. Cool. Remove skin from the almonds and blend in mixer till smooth puree is obtained. Keep aside.
In another wide and deep microwave safe casserole, microwave chicken for 5 minutes on high power.
Remove casserole from oven and add the puree to the chicken. Mix well. Microwave again for 2 minutes. Check to see if chicken is tender. If not, microwave for additional 1-2 minutes.
Combine half & half and cheese together. Stir and microwave for a minute. Remove from microwave and stir well till it's smooth.
Combine the cream and cheese mixture with the chicken. Sprinkle dried coriander and kasoori methi powder. Adjust salt and pepper as per requirement. Stir. Microwave for another minute.
Serve hot with rice or roti.
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