Chicken Moradabadi

By Chef Deepak

Ingredients

  1. Chicken – 1 Kg, boneless, cut in 1 inch pieces
  2. Onions – 250 gms, cut in juliennes, fried and ground
  3. Ginger Garlic Paste – 1 ½ tablespoons
  4. Yoghurt – 250 gms
  5. Cashew Nuts – 25 gms, ground
  6. Coconut Powder – 25 gms
  7. Khus–khus – 20gms, ground
  8. Magaz – 20 gms, ground
  9. Red Chilli Powder – ½ Teaspoon
  10. Kashmiri Yellow Chilli Powder – 1 Tablespoon
  11. Garam Masala Powder – 1 Tablespoon
  12. Coriander Powder – 1 ½ Tablespoon
  13. Salt – to taste
  14. Cloves – 7
  15. Brown Cardamoms – 2
  16. Green Cardamoms – 6
  17. Tej Pattas – 3
  18. Cinnamon – 2 pieces
  19. Black Peppercorns – 8
  20. 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.

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