Ingredients:
200 Grams Chicken
100 Grams Almond Paste
1 Tbsp Ghee
2 Medium Onions
1 Tbsp Ginger Garlic Paste
2 Fresh Green Chilies
½ Tsp Kasoori Methi (Dry fenugreek leaves)
½ Tsp Cinnamon Powder
½ Tsp Green and Black Cardamom Powder
Pinch Star Anise Powder
1 Bay Leaf
½ Cup Fresh Thick Curd (Yogurt)
1 Tbsp Cream
A Pinch of Saffron
Salt to Taste
Cut and wash the chicken. Drain it dry. Cut the onions in Juliennes. Deep fry till golden brown. Marinate it with ginger and garlic paste, spices, brown onion, almond paste and curd and keep it aside.
In another utensil, heat the oil. Add the bay leaf to it and marinate the chicken. Cover it with a lid. It should be airtight. Cook it on a simmer flame for 20 to 25 minutes till well cooked. Finally add cream. Garnish with almond flakes. Serve hot. This dish goes best with Naan or Rumali Roti.
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