Ingredients:
Chicken 1 kg
Yogurt 1 cup
Ginger garlic 2 tbsp
Oil/ghee 1 cup
Almonds or cashew-nuts 10, roasted and ground
Desiccated coconut, 1 tbsp roasted and ground
Poppy seeds 1 tbsp roasted and ground
Coriander seeds 1 tbsp roasted and ground
White cumin seeds roasted and ground 1 tbsp
Red chilies, 15 roasted and ground, or two small tsp
Onion goldened and ground 6 tbsp
Method
Roast and grind all the slices finely, marinate chicken with yogurt and all the above roasted and ground masala and leave for an hour. You can also store it in the fridge for upto 16 hours.
To cook, heat oil and at high heat, add the marinated chicken, keeping the marinade aside. Cook till the chicken till it changes color. Add the rest of the masala. Cover and cook on low heat for half a n hour. Leave it on dum. When about to serve, add the onion and bring to a slight boil. Remove the excess oil if you like, adding coriander leaves is optional.
Chicken 1 kg
Yogurt 1 cup
Ginger garlic 2 tbsp
Oil/ghee 1 cup
Almonds or cashew-nuts 10, roasted and ground
Desiccated coconut, 1 tbsp roasted and ground
Poppy seeds 1 tbsp roasted and ground
Coriander seeds 1 tbsp roasted and ground
White cumin seeds roasted and ground 1 tbsp
Red chilies, 15 roasted and ground, or two small tsp
Onion goldened and ground 6 tbsp
Method
Roast and grind all the slices finely, marinate chicken with yogurt and all the above roasted and ground masala and leave for an hour. You can also store it in the fridge for upto 16 hours.
To cook, heat oil and at high heat, add the marinated chicken, keeping the marinade aside. Cook till the chicken till it changes color. Add the rest of the masala. Cover and cook on low heat for half a n hour. Leave it on dum. When about to serve, add the onion and bring to a slight boil. Remove the excess oil if you like, adding coriander leaves is optional.
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