Main Course 4 Portion
Ingredients
1-1.75 kg Chicken breasts with bones
2-150 ml Sunflower Oil
3-5-6 bunches Green Coriander leaves (finely chopped)
4-1 cup fresh curd
5-150 gms cashew nuts
6-6-7 pices Cloves
7-5 pieces Green elaichi
8-1/2 tbsp Cinnamon powder
9-2 kgs Onions
10-1 tbsp Turmeric powder
11-Chilli Powder (as desired)
12-4 tbsp Ginger Paste
13-3 tbsp Garlic Paste
14-4-5 cups water
15-Salt
Method:
A-Heat Oil over deep pan. Add grated Onion (Onion should be finely chopped and made a paste).
B-Cook the Onion Paste till it is slightly brownish (The water in the Onion shoud be dried)
C-Add medium sized chopped chicken. Cover the pan for five to six minutes
D-Add Cloves, elaichi and stir well. Cover the pan for another 5 minutes
E-Add 1 tbsp Turmeric powder 1/2 tbsp cinnamon powder. Stir it well and now add F-ginger and garlic paste
F-Stir it well and cover the pan for another 10 to 12 minutes.
G-Add finely chopped coriander leaves followed by 4-5 cups of water and cover the pan till it reaches boiling point.
G-Now add curd. Stir the ingredients well and let water evaporate to half (Do not cover the pan)
H-Add Salt according to taste followed by Cashew nuts paste. This will act as a starch and make the gravey thick and rich.
I-Add Chilli Powder to give color and heat as per your taste.
J-The delicious chicken from mughal times is ready to be served.
