1 kg (2.2 lb) Chicken, skinned, cut into 8 pieces
6 tbsp (90 ml) 3 fl oz Vegetable oil
2 Bay leaves (tej. patta)
3 Cinnamon (dalchini), 1 inch sticks
8 Green cardamom (choti elaichi)
1 tsp (2 g) Black cumin (shahi jeera) seeds
8 Cloves (laung)
1 3/4 cup (200 g) 7 oz Onions, chopped
3 tsp (6 g) Turmeric (haldi) powder
4 tsp (8 g) Yellow chilli powder
4 tsp (24 g) Ginger-garlic (adrak-lasan) paste
100 g (3/4 oz) Cashew nut (kaju) paste
3/4 cup (150 g) 5 fl oz Yoghurt (dahi), whisked
Salt to taste
3 tbsp (45 ml) 1 1/2 oz Cream
1 tsp (2 g) Black cardamom (badi elaichi) powder
3 Eggs, boiled, quartered
4 tbsp (16 g) Green coriander (hara dhaniya), chopped
1 tsp (16 g) Ginger, julienned
6 tbsp (90 ml) 3 fl oz Vegetable oil
2 Bay leaves (tej. patta)
3 Cinnamon (dalchini), 1 inch sticks
8 Green cardamom (choti elaichi)
1 tsp (2 g) Black cumin (shahi jeera) seeds
8 Cloves (laung)
1 3/4 cup (200 g) 7 oz Onions, chopped
3 tsp (6 g) Turmeric (haldi) powder
4 tsp (8 g) Yellow chilli powder
4 tsp (24 g) Ginger-garlic (adrak-lasan) paste
100 g (3/4 oz) Cashew nut (kaju) paste
3/4 cup (150 g) 5 fl oz Yoghurt (dahi), whisked
Salt to taste
3 tbsp (45 ml) 1 1/2 oz Cream
1 tsp (2 g) Black cardamom (badi elaichi) powder
3 Eggs, boiled, quartered
4 tbsp (16 g) Green coriander (hara dhaniya), chopped
1 tsp (16 g) Ginger, julienned
method
1. Heat the oil in a thick-bottomed pan on medium heat. Add the bay leaves, cinnamon sticks, green cardamom, black cumin seeds, and cloves; saute until the spices begin to crackle.
2. Add the onions, turmeric powder, and yellow chilli powder; saute for 30 seconds.
3. Add ginger, garlic, and cashew nut pastes and saute for 30 seconds more.
4. Add the chicken pieces and cook for 10 - 15 minutes on medium heat.
5. Add yoghurt with 2 cups of hot water and salt. Cover and simmer for 10 - 15 minutes on very low heat.
6. Add the cream and black cardamom powder; stir. Serve garnished with eggs, green coriander, and ginger.
2. Add the onions, turmeric powder, and yellow chilli powder; saute for 30 seconds.
3. Add ginger, garlic, and cashew nut pastes and saute for 30 seconds more.
4. Add the chicken pieces and cook for 10 - 15 minutes on medium heat.
5. Add yoghurt with 2 cups of hot water and salt. Cover and simmer for 10 - 15 minutes on very low heat.
6. Add the cream and black cardamom powder; stir. Serve garnished with eggs, green coriander, and ginger.
serving amount
serves: 4
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