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Main ingredients | Chicken on the bone, Lemon juice, Ginger-garlic paste, Bay leaf, Star anise, Green cardamoms, Onions, Green chillies, Cashewnut paste, Dried fenugreek leaves, Fresh cream, Fresh coriander leaves |
Cuisine | Punjabi |
Course | Main course chicken |
Prep time | 25-30 minutes |
Cook time | 20-25 minutes |
Serve | 4 |
Taste | Tangy |
Level of cooking | Easy |
Others | Vegetarian |
Ingredients
- 750 grams chicken, cut into 2 inch pieces on the bone
- Juice of 2 lemons (nimboo)
- 1½ tablespoons ginger-garlic paste
- Salt to taste
- 2 tablespoons oil
- 1 bay leaf
- 1 star anise
- 2 green cardamoms
- 2 medium onions, sliced
- ½ teaspoon turmeric powder
- Salt to taste
- 2-3 green chillies, slit
- 2 tablespoons cashewnut paste
- 1 teaspoon dried fenugreek leaves (kasuri methi)
- ¼ cup fresh cream
- 2 teaspoons chopped fresh coriander leaves
- Lemon slices for garnish
- Fresh coriander sprig for garnish
Method
- Take chicken in a large bowl, add lemon juice, ginger-garlic paste and salt and mix well. Set aside to marinate for 10-15 minutes.
- Heat oil in a non-stick pan, add bay leaf, star anise, green cardamoms and onions, mix and sauté till onions turn translucent.
- Add turmeric powder, salt and green chillies and mix well. Add chicken, mix and sauté on high heat for 2-3 minutes.
- Add cashewnut paste, mix and cook for 1-2 minutes. Add 1 cup water, mix well, cover and cook for 10-12 minutes.
- Crush dried fenugreek leaves between your palms, add and mix well. Add fresh cream and mix well. Add coriander leaves and mix.
- Transfer into a serving bowl, garnish with lemon slices and fresh coriander sprig. Serve hot.
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