1: chicken 1 kg (cut in 12 o 16 pieces)
2: double cream 1/2 cup
3: milk 1 cup
4: thick greek yogurt 1 cup
5: coriander seeds 1 & 1/2 tsp (dry roasted & crushed)
6: mace 1/4 tsp
7: cumin seeds 1 & 1/2 tsp (dry roasted & crushed)
8: garam masala powder 1 tsp
9: salt 1 tsp (heaped)
10: crushed red chilli 1 tbsp
11: fennel seeds 1 tsp
12: green cardamom 4
13: ginger & garlic paste 2 tbsp
14: green chilli 3 (make paste)
15: cashew nuts or almonds 20 (grind with little milk to make paste)
16: oil 1/2 cup
17: fresh coriander 4 tbsp
1: in a bowl mix yogurt, green chilli paste, ginger & garlic paste, cashew nut paste mix well.
2: heat oil add the yogurt mixture, cook on high flame for 5 minutes.
3: now add the chicken and cook it for 5 minutes on high flame.
4: then add fennel seeds, green cardamom, crushed red chilli, cumin, mace, coriander, salt, garam masala powder, milk mix well wait for a boil on high flame, then cover and cook on low to medium till the chicken is cooked and oil comes on surface.
5: now add the cream, coriander leaves mix well.
6: serve hot with naan or roti.
2: Rice Recipes
COOK WITH FAIZA