New Update
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| Main Ingredients | Chicken, Yogurt |
| Cuisine | Moghlai |
| Course | Snacks and Starters |
| Prep Time | 1.30-2 hour |
| Cook time | 21-25 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Easy |
| Others | Non Veg |
Ingredients
- 750 grams chicken cut into 1 inch pieces on the bone
- 1 cup yogurt
- 1 tablespoon ginger-garlic-green chilli paste
- Salt to taste
- 2 tablespoons ghee
- 1 cup onion paste
- 1 teaspoon coriander powder
- ¼ teaspoon mace (javitri) powder
- ½ teaspoon black cardamom powder
- 1 teaspoon cumin powder
- ¼ cup cashewnut paste
- Fresh coriander sprig to serve
Method
- Take yogurt in a mixing bowl, add ginger-garlic-green chilli paste and salt and mix well. Add chicken pieces, mix and refrigerate to marinate for 1-2 hours.
- Heat ghee in a non-stick pan, add onion paste, mix and sauté till lightly browned.
- Add coriander powder, mace powder, black cardamom powder, cumin powder and salt, mix and sauté for 1 minute. Add 2 tablespoons water, mix and saute till ghee separates.
- Add chicken and mix. Add ½ cup water, mix well, cover and cook for 2 minutes. Add cashewnut paste, mix well, cover and cook on low heat till the chicken is fully done.
- Transfer into a serving bowl, garnish with a coriander sprig and serve hot.
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