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Main Ingredients | Chicken, Ginger |
Cuisine | Kashmiri |
Course | Main Course Chicken |
Prep Time | 51-60 minutes |
Cook time | 31-40 minutes |
Serve | |
Taste | Spicy |
Level of Cooking | Moderate |
Others | Non Veg |
Ingredients list for Sunheri Chicken
- 1 (800) grams Chicken cut into 8 pieces
- 1 inch piece Ginger
- 6-8 cloves Garlic
- 3-4 Green chillies
- 2 medium Onions,sliced
- to taste Salt
- 1/2 teaspoon Turmeric powder
- 1/2 cup Yogurt
- 1/2 cup Milk
- pinches Saffron (kesar)
- 1/2 cup Mawa (khoya)
- 3 tablespoons Ghee
- 2 Bay leaves
- 3/4 cup Cashewnut paste
- 3/4 cup Fresh cream
- 1/4 teaspoon Mace powder
- 1/4 teaspoon Green cardamom powder
- 1/2 teaspoon Garam masala powder
Method
- Grind ginger, garlic and green chillies to a smooth paste. Boil the onions in one cup of water, drain excess water and grind to a fine paste.
- Marinate the chicken pieces in ginger-garlic-green chilli paste with salt, turmeric powder and yogurt for one hour. Warm a little milk and dissolve the saffron in it. Crumble the khoya and mix it with the remaining milk.
- Heat ghee or oil in a pan and add the bay leaves. Add the boiled onion paste and sauté for five minutes. Add the chicken pieces and salt and sauté on high heat for three minutes.
- Add cashewnut paste dissolved in two cups of water and cook on high heat for ten minutes, stirring continuously.
- Add khoya and milk mixture and stir. Cover and cook till the chicken is almost cooked.
- This should take bout five minutes on low heat. Add half the cream and the saffron-milk and cook over low heat for two to three minutes.
- Sprinkle mace powder, green cardamom powder and garam masala powder.
- Garnish with the remaining cream and serve hot.
Nutrition Info
Calories | 2806 |
Carbohydrates | 79.8 |
Protein | 256.9 |
Fat | 162.1 |
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