Ingredients
Chicken curry cut – 1kg
Oil – 3 tablespoons
Ghee – 2 tablespoons
Black peppercorn – 2-3 nos
Cinnamon – 1 inch
Black cardamom – 2-3
Bay leaves – 2 nos
Onion finely chopped – 1 and 1/2 cup
Ginger grated – 2 teaspoons
Garlic – 2 teasoopns
Curd – 1/2 cup whisked with 1 tsp maida
Green chilli – 2-3 slit into half
Turmeric powder – 1/2 tsp
Coriander powder – 1tsp
Red chilli powder – 1tsp
Salt to taste
Almonds – 20-25 nos ( Blanched, peeled and made into paste)
Milk – 1/2 cup
Fresh cream – 1/4 cup
Kasuri Methi – 2 tablespoons (crushed with hands)
Method:-
Heat oil and ghee in a pan.
Once the oil is hot, add cloves,black pepper corn, cinnamon, Black cardamom and bay leaves and let them crackle fro a few seconds.
Add onion and fry until slightly browned.
Add ginger and garlic and fry for 2 minutes
Now add chicken and cook on high heat for 4-5 minutes
Add turmeric powder, coriander powder, red chilli powder, salt and almond paste.
Now add milk and 1/2 cup water and cover and cook until chicken is done.
Remove the lid and cook until the gray is slightly thickened.
Add fresh cream and kasuri methi and mix well.
Serve hot with Naan or rice.
By whiskaffair.com