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| Main ingredients | Boneless chicken, Fresh cream, Green chillies, Ginger paste, Garlic paste, Black cardamoms, Green cardamoms, Cinnamon, Cloves, Onions, Cashewnuts |
| Cuisine | Indian |
| Course | Main course chicken |
| Prep time | 35-40 minutes |
| Cook time | 30-35 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 500 grams boneless chicken, cut into 2 inch pieces
- ¼ cup fresh cream + for garnish
- 2 teaspoons green chilli paste
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- Salt to taste
- 4 tablespoons oil
- 2 black cardamoms
- 4 green cardamoms
- 1 inch cinnamon
- 4 cloves
- 1½ cups boiled onion paste
- ½ cup boiled cashewnuts ground into a paste
- 1 green chilli, slit
- Fresh coriander sprigs for garnish
Method
- Take chicken pieces in a large bowl, add green chilli paste, ginger paste, garlic paste and salt and mix well. Set aside for 15-20 minutes to marinate.
- Heat 2½ tablespoons oil in a non-stick pan, add black cardamoms, green cardamoms, cinnamon stick, cloves and onion paste, mix well and sauté for 2 minutes.
- Add cashewnut paste and salt and mix well. Add ½ cup water, mix well, cover and cook on medium heat for 10-15 minutes, stirring in between.
- Heat remaining oil in another non-stick pan, add marinated chicken and sauté on high heat for 2-3 minutes.
- Strain the sauce into the chicken pan, mix well, cover and cook on low heat for 8-10 minutes or till the chicken is soft.
- Add fresh cream and mix well. Switch the heat off.
- Transfer into a serving bowl, garnish with slit green chilli, coriander sprigs and fresh cream and serve hot.
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