Chicken Patiala

On a lazy Sunday afternoon, MIL and me were trying to figure out  a chicken dish to be cooked for dinner. Suddenly she remembered Chicken Peshawari that she had eaten in restaurant sometime ago.

 So here it is, Chicken Peshawari, just like in the restaurant.

Serves 4-5 people

Ingredients:

500 gms boneless chicken

¼ bunch kothmir

2 tsp haldi

2 tsp red chilli powder

2 tsp garam masala powder

1 tsp pepper

2 tsp meat masala powder

2 medium onions

2 medium tomatoes

4 tbsp ghee

1 tsp jeera

2 bay leaves

1 badi elachi

3 lavang

4-5 dagad phool

¼ cup fresh cream

8-10 cashews, powdered

2 eggs

Salt

Method

Marinate the chicken with all the dry masala’s and keep aside for 3-4 hours.

Heat ghee. Add jeera and let it splutter. Add whole garam masala and fry whole  garam masala.

Add onions. Fry till they turn golden brown.

Add tomato puree. Cook the tomatoes well.

Now add the marinated chicken and salt. Cover and cook till chicken is cooked.

Now put the flame the medium and dry out any excess water.

Add fresh cream and cashews paste and mix well. Cook for about 5-10 mins.

Now while the mixture is hot, beat 2 eggs very well.

Cover the mixture with the beaten eggs and cover with lid.

Wait for about 8-10 mins and then open.

You should have an egg coating on the top of you dish.

Else, you can just make an egg omelet separately and cover with the dish.

Serve hot with chapati or naan.