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Chicken Moradabadi
By Chef Deepak
Ingredients
- Chicken – 1 Kg, boneless, cut in 1 inch pieces
- Onions – 250 gms, cut in juliennes, fried and ground
- Ginger Garlic Paste – 1 ½ tablespoons
- Yoghurt – 250 gms
- Cashew Nuts – 25 gms, ground
- Coconut Powder – 25 gms
- Khus–khus – 20gms, ground
- Magaz – 20 gms, ground
- Red Chilli Powder – ½ Teaspoon
- Kashmiri Yellow Chilli Powder – 1 Tablespoon
- Garam Masala Powder – 1 Tablespoon
- Coriander Powder – 1 ½ Tablespoon
- Salt – to taste
- Cloves – 7
- Brown Cardamoms – 2
- Green Cardamoms – 6
- Tej Pattas – 3
- Cinnamon – 2 pieces
- Black Peppercorns – 8
- Oil – ½ cup
Method
Mix all the ground and powdered spices in the yoghurt. Put oil in a karahi. Add the whole spices and the yoghurt paste and sauté till oil separates. Add the chicken and sauté on a low flame till chicken has got coated with the spice paste. Add about 1 cup of water and cover and continue to simmer till chicken is tender. Adjust the thickness of the gravy by adding water if required.