A lovely rich gravy with a
hint of garlic, for all the garlic lovers out there.
Serves 4-5
Ingredients:
500 gms Chicken
2 tsp ginger garlic paste
8 red chillies
1 tsp cardamom powder
1 tsp jaiphal powder
1 tsp sesame seeds
1 tsp poppy seeds
8-10 whole peppercorn
1 tsp saunf
3 onions, cut long
4 tomatoes, chopped into
small pieces
5-6 cashews
10 cloves of garlic
2 inch ginger piece
1 tsp haldi
1 tsp red chilli powder
2 tsp dhana jeeru powder
2 tsp garam masala powder
3 tsp kasuri methi
3 tsp coriander leaves,
chopped
1/2 cup cream
Oil 5-6 tbsp
Ghee 4 tbsp
Salt
Method:
Boil chicken with ginger
garlic paste and keep aside.
Heat oil. Fry 2 onions till
light golden.
Add cardamom powy, jaifal
powder, saunf, sesame seeds, poppy seeds pepper corns. Saute well.
Add chopped tomato, salt,
ginger, garlic, red chillies and cashews.
Saute well till the
tomatoes are cooked. Add little water if it starts to stick at the bottom of
the vessel.
Cool this mixture and grind
to a fine paste.
Heat ghee. Add the
remaining onion and fry till golden brown. Add all the dry masala except garam
masala and cook.
Add the puree and simmer
for about 8-10 mins. Add boiled chicken. Add kasuri methi and coriander.
Simmer for 8-10 mins. Add
cream. Switch off flame after 5 mins.
Serve hot with roti,
chapati or naan.
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