600 g (22 oz) Chicken, escalopes
1 Egg, whisked
2 tsp (8 g) Salt
1 1/2 tsp (3 g) Red chilli powder
2 tsp (10 ml) Lemon (nimbu) juice
5 tsp (30 g) 1 oz Ginger (adrak) paste
5 tsp (30 g) 1 oz Garlic (lasan) paste
2 tsp (10 ml) Vegetable oil for frying
3 tbsp (60 ml) 2 fl oz Cream
a pinch Garam masala
2 tsp (10 g) Almonds, slivered
1 Egg, whisked
2 tsp (8 g) Salt
1 1/2 tsp (3 g) Red chilli powder
2 tsp (10 ml) Lemon (nimbu) juice
5 tsp (30 g) 1 oz Ginger (adrak) paste
5 tsp (30 g) 1 oz Garlic (lasan) paste
2 tsp (10 ml) Vegetable oil for frying
3 tbsp (60 ml) 2 fl oz Cream
a pinch Garam masala
2 tsp (10 g) Almonds, slivered
For the gravy:
5 tbsp (75 g) 2 1/2 oz Almonds (badaam), blanched, skinned
1/2 cup (100 g) 3 1/4 oz Yoghurt (dahi)
1 1/2 tbsp (30 g) 1 oz Butter
1 tbsp (18 g) Ginger-garlic paste
1 tsp (2 g) White pepper (safed mirch) powder
1 tbsp (25 g) Brown onion paste (see below)
5 tbsp (75 g) 2 1/2 oz Tomato puree
1/2 cup (100 g) 3 1/4 oz Yoghurt (dahi)
1 1/2 tbsp (30 g) 1 oz Butter
1 tbsp (18 g) Ginger-garlic paste
1 tsp (2 g) White pepper (safed mirch) powder
1 tbsp (25 g) Brown onion paste (see below)
5 tbsp (75 g) 2 1/2 oz Tomato puree
accompaniments
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method
1. Mix together egg, 1 tsp salt, 1/2 tsp red chilli powder, lemon juice, and ginger-garlic pastes. Flatten out each escalope with a steak hammer and coat with the prepared mixture. Refrigerate for 15 minutes.
2. Heat the oil in a pan; shallow-fry the chicken pieces until golden brown on both sides. Remove from heat, drain the excess oil and keep aside.
3. For the gravy, grind the almonds to a fine paste and blend with yoghurt.
4. Heat the butter in a pan; add ginger-garlic paste and saute for a few seconds. Add the almond-yoghurt mixture and saute. Stir in the remaining salt, red chilli powder, and white pepper powder; cook for a few seconds.
5. Stir in brown onion paste, tomato puree, and cream; cook for 8 - 10 minutes. Add chicken pieces to the gravy. Cook on low heat till the pieces are tender and the curry is reduced to half.
6. Remove the chicken pieces from the gravy and place on a serving platter; pour the gravy on top. Sprinkle garam masala and drizzle cream. Serve hot, garnished with almonds.
2. Heat the oil in a pan; shallow-fry the chicken pieces until golden brown on both sides. Remove from heat, drain the excess oil and keep aside.
3. For the gravy, grind the almonds to a fine paste and blend with yoghurt.
4. Heat the butter in a pan; add ginger-garlic paste and saute for a few seconds. Add the almond-yoghurt mixture and saute. Stir in the remaining salt, red chilli powder, and white pepper powder; cook for a few seconds.
5. Stir in brown onion paste, tomato puree, and cream; cook for 8 - 10 minutes. Add chicken pieces to the gravy. Cook on low heat till the pieces are tender and the curry is reduced to half.
6. Remove the chicken pieces from the gravy and place on a serving platter; pour the gravy on top. Sprinkle garam masala and drizzle cream. Serve hot, garnished with almonds.
serving amount
serves: 4
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