1: chicken 1kg (cut in 12 pieces)
2: milk 100ml
3: tomatoes 2 large (grind to a paste)
4: onions 2 large (sliced)
5: double cream 1/4 cup
6: yogurt 1/4 cup
7: lemon juice 2tbs
8: ginger & garlic paste 1tbs
9: ginger & garlic paste 1tbs
10: chaat masala powder 1ts
11: red chilli powder 1&1/2ts
12: garam masala powder 1ts
13: coriander powder 1tbs
14: salt 1ts (heaped)
15: dry fenugreek leaves 1tbs (heaped)
16: bullet green chilli 2 (sliced)
17: cashew nuts 10
18: fresh coriander handful
19: oil 1/2 cup
20: ghee 1/2 cup
1: marinate chicken with salt, red chilli, ginger & garlic paste, lemon juice mix well cover and keep in the fridge for 1 hour.
2: then add the yogurt in the chicken mix well.
3: now add the chicken in a pot and cook the chicken till all the liquid dries on high flame.(keep aside)
4: heat oil and fry the onions, cashew nuts till light golden on high flame.
5: then remove the onions and cashew nuts from the oil, grind it to a smooth paste can add milk or water to grind.
6: heat ghee in a pot add ginger & garlic paste and fry for 1 to 2 minutes on high flame.
7: then add the tomato paste, milk, garam masala, coriander powder mix and cook on medium flame for 4 to 5 minutes.
8: then add cream, chaat masala, and the grinded paste of onions & cashew nuts mix well and cook till the oil comes ghee comes on the surface on medium flame.
9: now add the chicken which was kept aside with fenugreek leaves, green chilli, water 1/2 cup mix and cook till the ghee comes on the surface on medium flame.
10: then add the fresh coriander mix.
11: serve hot with naan.
2: Rice Recipes
COOK WITH FAIZA