INGREDIENTS
1. Chicken Breasts/Thighs - 4 Washed and cut into pieces of desired size
2. Lemon Juice 1 tsp
3. Ginger Garlic Paste 1 tbsp
4. Kasoori Methi 1 tsp
5. Whole spices:Laung(Cloves) 4, Kali Mirch(Peppercorns) 6, Badi Elaichi (Black Cardamoms) 2, Darchini (Cinnamon Stick) 1, Tej Patta (Bay Leaf) 1
6. Salt 1 tsp (as per taste)
7. Haldi (Turmeric Powder) 1/4 tsp
8. Lal Mirch (Red Chili) Powder 1/4 tsp ( as per taste)
9. Any Chicken Masala 1-2 tbsp
10. Onion Finely Chopped 1
11. Large tomatoes - 6 pur
12. Cashews or blanched almonds 1/4 cup, soaked and blended into a smooth paste
13. Dhania Patti (Coriander leaves) 1 bunch,
METHOD
1. Mix the ingredients listed from 1 to 9 and leave to marinade for at least 1 hour.
2. Blend onion and tomatoes with 1/2 cup water into a puree.
3. Put everything together in a heavy bottomed vessel/ cooker. Bring it to a boil and cover with a lid. Cook for about 20 minutes on low heat or until the chicken is tender and gravy becomes thick. Do not pressure cook.
4. Add Cashew/Almond puree and stir till it acquires a thick texture.
5. If gravy becomes too thick, add a little milk.
6. Wash and cut coriander leaves (dhania patti) and sprinkle before serving.
1. Chicken Breasts/Thighs - 4 Washed and cut into pieces of desired size
2. Lemon Juice 1 tsp
3. Ginger Garlic Paste 1 tbsp
4. Kasoori Methi 1 tsp
5. Whole spices:Laung(Cloves) 4, Kali Mirch(Peppercorns) 6, Badi Elaichi (Black Cardamoms) 2, Darchini (Cinnamon Stick) 1, Tej Patta (Bay Leaf) 1
6. Salt 1 tsp (as per taste)
7. Haldi (Turmeric Powder) 1/4 tsp
8. Lal Mirch (Red Chili) Powder 1/4 tsp ( as per taste)
9. Any Chicken Masala 1-2 tbsp
10. Onion Finely Chopped 1
11. Large tomatoes - 6 pur
12. Cashews or blanched almonds 1/4 cup, soaked and blended into a smooth paste
13. Dhania Patti (Coriander leaves) 1 bunch,
METHOD
1. Mix the ingredients listed from 1 to 9 and leave to marinade for at least 1 hour.
2. Blend onion and tomatoes with 1/2 cup water into a puree.
3. Put everything together in a heavy bottomed vessel/ cooker. Bring it to a boil and cover with a lid. Cook for about 20 minutes on low heat or until the chicken is tender and gravy becomes thick. Do not pressure cook.
4. Add Cashew/Almond puree and stir till it acquires a thick texture.
5. If gravy becomes too thick, add a little milk.
6. Wash and cut coriander leaves (dhania patti) and sprinkle before serving.
7. Serve hot with rice or roti.
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