800 g Chicken, boneless, cut into 8 pieces
1/2 cup (100 ml) 3 1/2 fl oz Vegetable oil
2 Bay leaves (tej patta)
6 Green cardamom-cloves (choti elaichi-laung)
1/2 cup (150 g) 5 oz Onion paste
2 tbsp (36 g) 1 1/4 oz Ginger (adrak) paste
2 tbsp (36 g) 1 1/4 oz Garlic (lasan) paste
1 tsp (1 1/2 g) Coriander (dhaniya) powder
5 tbsp (75 g) 2 1/2 oz Cashew nut (kaju) paste
1 cup (200 g) 7 oz Yoghurt.(dahi), whisked
Salt to taste
1 tsp (2 g) White pepper (safed mirch) powder
a pinch Saffron (kesar)
3/4 cup (150 ml) 5 fl oz Cream
1/2 cup (100 ml) 3 1/2 fl oz Vegetable oil
2 Bay leaves (tej patta)
6 Green cardamom-cloves (choti elaichi-laung)
1/2 cup (150 g) 5 oz Onion paste
2 tbsp (36 g) 1 1/4 oz Ginger (adrak) paste
2 tbsp (36 g) 1 1/4 oz Garlic (lasan) paste
1 tsp (1 1/2 g) Coriander (dhaniya) powder
5 tbsp (75 g) 2 1/2 oz Cashew nut (kaju) paste
1 cup (200 g) 7 oz Yoghurt.(dahi), whisked
Salt to taste
1 tsp (2 g) White pepper (safed mirch) powder
a pinch Saffron (kesar)
3/4 cup (150 ml) 5 fl oz Cream
method
1. Heat the oil in a heavy-bottomed pan; add bay leaves, cloves, and green cardamom; saute until the cardamom changes colour.
2. Add onion, ginger, and garlic pastes; stir-fry till the oil separates.
3. Add coriander powder and cashew nut paste; stir-fry for 2 minutes.
4. Add the chicken and cook for 3 minutes.
5. Mix in the yoghurt, salt, white pepper, and saffron.
6. Bring to the boil, reduce heat and simmer until the chicken becomes tender.
7. Fold in the cream. Serve hot, accompanied by any Indian bread.
2. Add onion, ginger, and garlic pastes; stir-fry till the oil separates.
3. Add coriander powder and cashew nut paste; stir-fry for 2 minutes.
4. Add the chicken and cook for 3 minutes.
5. Mix in the yoghurt, salt, white pepper, and saffron.
6. Bring to the boil, reduce heat and simmer until the chicken becomes tender.
7. Fold in the cream. Serve hot, accompanied by any Indian bread.
serving amount
serves: 4
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
