INGREDIENTS
- Total Time: 10 mins
- Preparation Time: 15 mins
- Chicken – 1 lb (boneless, skinless)
- One Onion – chopped
- 3 to 4 chopped Tomato
- 5 to 6 Cashews/Almonds
- 2 tbsp Ginger garlic paste
- One chopped Green chilly
- Kasoori Methi – 1/2 tsp + 1/2 tsp
- 1/4 cup of Fresh Cream ( or Heavy cream)
- Chilly powder – 1/2 tsp + 1/4tsp
- Coriander cumin powder – 1 tsp + 1/2 tbsp
- Turmeric powder – 1/4 tbsp
- Garam masala – 1/4 tbsp
- Cumin seeds – 1/2 tbsp
- Cilantro – for garnish
- Butter – 2 tbsp
- Salt – to taste
- Oil – 2 tbsp
- Wash the chicken well and cut it into one inch thick cubes
- Add little salt, coriander powder, chilli powder, kasoori methi and ginger garlic paste.
- Shallow fry in little oil and keep it separate. You can also use skewers and bake it in over again
- Heat some butter or oil in pan and saute the onions well followed by ginger garlic paste, tomatoes and green chilly
- When these are sauted well then remove from stove and cool it.
- After its cool down, grind all in a blender or mixture with cashew nuts to make into a fine paste.
- Melt butter in a pan, splutter up some cumin seeds. Add ground mixture and cook it until few minutes until nuts gets cooked well.
- Just add chicken pieces and add all dry spices such as coriander powder, turmeric powder, chilly powder, garam masala, kasoori methi and salt.
- Cover it and let it cook for about 10-15 mins in a low flame so that all flavours combine well
- Add heavy cream and mix well and let it simmer for about few mins
- Garnish it with chopped cilantro or some cream with naan, pulav, roti. It works well with anything.
METHOD OF COOKING:
