Credits: indianfoodforever
img credits: thoughtsofmajoy.wordpress
Ingredients:
Chicken 1 kg
Cinnamon 2 stick inch
Green Cardamom 6 nos
Black Cardamom 6 nos
Cloves 4 nos
Poppy Seeds (khus Khus) 1 tbsp
Cashew Nuts 1 tbsp
Sunflower Seeds (chironji) 1 tbsp
Onion Browned 1 cup
Green Chillies 3 nos
Mint Leaves 1 tbsp
Ginger Paste 1 tbsp
Garlic Paste 1 tbsp
Yogurt 1 cup
Salt to taste
Red Chilli Powder 1 tsp
Saffron 4-5 strands
Coriander Leaves 1 tbsp
Ginger (juliennes) 1 inch
Lemon 2 nos
Rose Water 1 tsp
Mint Leaves few for garnish sprigs
Oil 2 tbsps
Method:
· Crush together cinnamon, green
cardamoms, cloves, black cardamoms.
· Soak khus khus, cashew nuts and chironji
in warm water and then grind to a fine paste.
· Grind browned onions, 2-3 green
chillies, mint leaves and water to fine paste.
· Take whipped curds and add cashew nut
paste, ginger paste, garlic paste and mix well. Then add salt, red chilli
powder, onion paste and mix again. Add chicken pieces and mix well.
· Add saffron dissolved in water, finely
chopped coriander leaves, ginger juliennes, lemon juice and freshly crushed
garam masala and mix.
· Add rose water and mix.
· Let it marinate for half an hour.
· Transfer into a microwave ovenproof
glass bowl. Cover with a lid or cling film on which make 2-3 holes.
· Cook in the microwave at micro high for
10 minutes. Lower the power to half and cook for another 10
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