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Ingredients
- Chicken - 500 grams
- Fried Onions -1 cup
- Cumin seeds -1 tsp
- Coriander seeds -1 tbsp
- Cinnamon stick -2 inch
- Cardamom -2
- Nutmeg - pinch
- Fennel seeds -1/4 tsp
- Black peppers -1/4 tsp
- Cashews -10
- Ginger -4 inch
- Garlic cloves - 15
- Ginger garlic paste -1 tsp
- Coriander leaves
- Green chilli -4
- Dry red chilli - 4
- Curd -1/3 cup
- Red chilli powder -1.5 tsp
- Turmeric powder - 1 tsp
- Onion -1
- Leftover Oil of fried onion -1/4 cup
- Salt to taste
Steps
Steps
Roast:
- Cumin seeds -1 tsp
- Coriander seeds -1 tbsp
- Cinnamon stick -2 inch
- Black pepper - 1 tsp
- Sauf - 1 tsp
- Cardamom -1 inch
- Dry red chilli - 4
- Cashews -10
Fry:
- 4 inch ginger chopped
- 12 garlic pod chopped
- 1/2 sliced onion
- Dry grind the roast and fried stuff for 2 mins and then add water
- Wash and marinate chicken with below for 30 mins
- 1/3 cup curds
- 1/2 cup fried onions
- 1/2 tsp haldi/tumeric powder
- 1/2 tsp red chilli powder
- 1/2 tsp salt
- 3 slit green chilli
- chopped corriander leaves
- 1 tsp ginger garlic paste
- 2 tbsp oil from fried onions
- In kadai add fried onion oil. 1 elachi, pinch of jaifal/nutmeg. Add the paste and 1/3 tsp haldi, 1/2 tsp red chilli powder. Mix and fry for 3 mins on low flame
- Add the marinated chicken and salt as required. Mix and cook on low flame for 10 mins.
- Mix cook for 5 mins. Add water if needed.
