Ingredients:

To grind

  1. Kashmiri chilli powder – 1 tbsp
  2. Coriander powder – 1 tbsp
  3. Turmeric powder – ¼ tsp
  4. Garlic chopped – 3 tsp
  5. Ginger chopped – 2 tsp
  6. Pepper powder – ½ tsp
  7. Cloves – 4
  8. Cardamom – 2
  9. Cinnamon – a small stick
  10. Cumin – ½ tsp

Other

  1. Boneless chicken - 400 gms
  2. Boiled egg - 1

Masala

  1. Onion - 3 medium
  2. Shallots - 6
  3. Tomato – 1, chopped
  4. Yogurt - ¼ cup
  5. Boiling water – ¾ cup
  6. Thick coconut milk – ½ cup
  7. Cashew paste – 2 tbsp

Preparation

  1. Grind the ingredients listed under ‘to grind’ label, with 2 tbsp water, to a fine paste. Take half of the ground paste & apply to the cleaned chicken pieces. Add salt also to the marinated chicken & keep it aside for half an hour. Meanwhile heat oil in a pan & add sliced onions & salt. Cook till it becomes golden brown in color. Remove half of the cooked onions to another plate & keep it aside. Add small onions to the onions in the cooking pan. Cook for a few minutes. Add tomato & cook till it becomes soft. Add non sour yogurt to this & mix well. Add remaining half of the ground masala & fry it till the oil starts appearing. Add marinated chicken pieces to this & mix well. Add ¾ cup of boiling water and cover and cook the chicken.
  2. Add cashew paste and the kept aside cooked onions to thick coconut milk. Stir well. When the chicken is almost cooked, add coconut milk mixture to the curry. Cook till the gravy becomes thick and the chicken pieces are coated well with the masala. The consistency of this curry is semi dry chicken, it has a pasty masala.
  3. Garnish the cooked chicken with boiled egg & fried cashew



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