Thanks to Niya Prakash for this recipe.
Chicken - 500gms without skin, cut into 1" pieces
Turmeric powder - 1 teaspoon
Salt - To taste
Garam masala powder - 1/2 teaspoon
Red Chilly powder - 1 teaspoon
Oil - 3 tablespoon
Ginger juliennes and chopped garlic - 2 tablespoon
Whole jeera ( cumin seeds ) - 1 teaspoon
Onion - 1, cubed
Capsicum - 1, cubed
Tomato - 1, cubed
Brown onion Paste - 3 tablespoon
Tomato puree - 2 tablespoon
Cashew nut paste - 2 tablespoon
Hot water or chicken stock - 200 ml
Tomato sauce - 1 tablespoon
Sugar - 1 teaspoon
Fresh cream - 2 tablespoon
Butter/ ghee - 1 tablespoon
Coriander leaves - 2 tablespoon, chopped
Wash and clean chicken pieces. Marinate the chicken pieces with1/2 teaspoon salt, red chilly powder, garam masala powder and haldi powder for 1-2 hrs.
Heat 2 tablespoon oil in a kadai or wok. Roast cumin, add ginger-garlic and fry till raw smell disappears.
Add onions and capsicum cubes, fry till crisp and transparent, add tomato cubes, fry for 2-3 minutes and remove from kadai. Keep aside.
Heat ghee and remaining oil. Fry the brown onion paste and tomato puree. Add sugar and marinated chicken pieces. Fry well till oil leaves the sides.
Add cashew nut paste and tomato sauce. Fry well. Add hot water or stock, salt to taste and mix well. Cover with a lid and cook for 25 - 35 minutes or till done / gravy thickens.
When the gravy thickens add the fried onion, tomato, capsicum and fresh cream. Mix well and garnish with coriander leaves and a knob of fresh butter before serving.
Red Chilly powder - 1 teaspoon
Oil - 3 tablespoon
Ginger juliennes and chopped garlic - 2 tablespoon
Whole jeera ( cumin seeds ) - 1 teaspoon
Onion - 1, cubed
Capsicum - 1, cubed
Tomato - 1, cubed
Brown onion Paste - 3 tablespoon
Tomato puree - 2 tablespoon
Cashew nut paste - 2 tablespoon
Hot water or chicken stock - 200 ml
Tomato sauce - 1 tablespoon
Sugar - 1 teaspoon
Fresh cream - 2 tablespoon
Butter/ ghee - 1 tablespoon
Coriander leaves - 2 tablespoon, chopped
Wash and clean chicken pieces. Marinate the chicken pieces with1/2 teaspoon salt, red chilly powder, garam masala powder and haldi powder for 1-2 hrs.
Heat 2 tablespoon oil in a kadai or wok. Roast cumin, add ginger-garlic and fry till raw smell disappears.
Add onions and capsicum cubes, fry till crisp and transparent, add tomato cubes, fry for 2-3 minutes and remove from kadai. Keep aside.
Heat ghee and remaining oil. Fry the brown onion paste and tomato puree. Add sugar and marinated chicken pieces. Fry well till oil leaves the sides.
Add cashew nut paste and tomato sauce. Fry well. Add hot water or stock, salt to taste and mix well. Cover with a lid and cook for 25 - 35 minutes or till done / gravy thickens.
When the gravy thickens add the fried onion, tomato, capsicum and fresh cream. Mix well and garnish with coriander leaves and a knob of fresh butter before serving.
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