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Main ingredients | Chicken on the bone, Green peas, Ghee, Green cardamoms, Onions, Ginger-garlic paste, Green chillies, Coriander powder, Yogurt, Cashewnut paste, Fresh cream, Roasted dried fenugreek leaf powder |
Cuisine | Indian |
Course | Main course chicken |
Prep time | 10-15 minutes |
Cook time | 30-25 minutes |
Serve | E4 |
Taste | Savoury |
Level of cooking | Easy |
Others | Non vegetarian |
Ingredients
- 750 grams chicken (murgh), cut into 2 inch on the bone
- 1 cup green peas (matar)
- 3 tablespoons ghee
- 3-4 green cardamoms
- 1 inch cinnamon
- 5-6 black peppercorns
- 2-3 cloves
- 1 bay leaf
- 2 large onions, sliced
- 1½ tablespoons ginger-garlic paste
- 2-3 green chillies, slit
- Salt to taste
- 2 tablespoons coriander powder
- ½ teaspoon turmeric powder
- ½ cup whisked yogurt
- 2 tablespoons cashewnut paste
- 2 tablespoons fresh cream
- ½ teaspoon garam masala powder
- ¼ teaspoon roasted dried fenugreek leaves (kasuri methi) powder
- Fresh coriander sprig for garnish
Method
- Heat ghee in an iron pan, add green cardamoms, cinnamon, black peppercorns, cloves, bay leaf and onions, mix and sauté till golden brown.
- Add ginger-garlic paste, mix and saute for 1-2 minutes.
- Add chicken, green chillies and salt, mix and sauté on high heat for 3-4 minutes.
- Add coriander powder and turmeric powder, mix and saute for 1-2 minutes.
- Add green peas, mix and saute for 1-2 minutes. Add yogurt, mix and cook for 3-4 minutes.
- Add 1 cup water, mix, cover cook for 8-10 minutes or till done.
- Add cashewnuts paste, mix and cook for 1-2 minutes. Add fresh cream, garam masala powder and roasted dried fenugreek leaves powder, mix well and cook for 1 minute.
- Transfer into serving bowl, garnish with coriander sprig and serve hot.
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