Credits: indianfoodforever
img credits: gastronomebychoice.blogspot
Ingredients:
1 medium Chicken
2 nos. Sliced onions
15-18 nos. Almonds
2 tsp Poppy seeds
1 tblsp Ginger-garlic paste
2 small sticks Cinnamon
8 nos. Black peppercorns
4 nos. Cloves
4 nos. Cardamoms (green)
2 nos. Bay leaves
1/4 cup Curds
2 tblsp Fresh cream
2 tsp Chilli powder
1/2 tsp Turmeric powder
3 tblsp Ghee
Salt
2 nos. Sliced onions
15-18 nos. Almonds
2 tsp Poppy seeds
1 tblsp Ginger-garlic paste
2 small sticks Cinnamon
8 nos. Black peppercorns
4 nos. Cloves
4 nos. Cardamoms (green)
2 nos. Bay leaves
1/4 cup Curds
2 tblsp Fresh cream
2 tsp Chilli powder
1/2 tsp Turmeric powder
3 tblsp Ghee
Salt
Methods:
· Chop the chicken into 8-10 pieces.
Blanch and slice the almonds.
· Soak the poppy seeds in hot water for 35
minutes and grind to a fine paste with the cashewnuts.
· Grind the cinnamon, pepper, cloves,
cardamoms and bayleaves to a fine powder
· Marinate the chicken pieces with the
ginger-garlic paste and turmeric powder for 35 minutes.
· Heat ghee and fry the sliced onions till
they are crisp.
· Add the chicken pieces, salt and garam
masala powder.
· Saute till ghee leaves the sides of the
pan.
· Add the beaten curds and saute for 3-4
minutes on a medium flame.
· Add 2 cups water and cook till chicken
is nearly done.
· Add the cashewnut-poppy paste and beaten
cream. Simmer till the chicken is tender.
· Top with chopped almonds and serve hot.
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