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.