Ingredients (Serves 6)
1. Chicken – 1 kg, cut into medium pieces
Turmeric powder – 1/2 tsp
Yoghurt – 1/3 cup
Pepper powder – 1/2 tsp
Salt – As required
2. Oil – 3 – 4 tbsp
3. Onion – 1.5 cup, thinly sliced
Ginger-garlic paste – 1.5 tbsp
4. Coriander powder – 2 tsp
Green chilly – 1, slit
Crushed chilly flakes / chilly powder – 1/2 tsp
Cumin seeds – 1/2 tsp or roasted cumin powder – 1/2 tsp
5. Garam masala powder – 3/4 tsp (recipe below)
Crushed black pepper corns – 1 – 1.5 tsp
6. Kasoori methi – 1/2 tsp, crushed
Butter – 1 tsp
Ginger – 3/4 tsp, thinly sliced
Green chilly – 1, slit
Heavy cream / fresh cream – 1/2 cup
7. Cilantro – 2 tbsp, chopped
Method
1. Marinate chicken pieces with all the other ingredients numbered 1. Set aside for 20 minutes.
2. Heat oil over medium high heat. Add onion, a pinch of salt and ginger garlic paste. Saute until onion begins to change color. Add marinated chicken pieces, coriander powder, 1 slit green chilly, crushed chilly flakes and cumin seeds / powder. Cook for 8 minutes, stirring occasionally. Cover and cook over medium-low for 25 – 35 minutes or until chicken is almost done. Add garam masala powder and crushed black pepper corns. Mix well. Continue to cook for a few more minutes. Bring down the heat to low. Add kasoori methi, 1 tsp butter, sliced ginger and heavy cream. Mix well. Taste check for salt. Cook for a minute and switch off. Sprinkle chopped cilantro. Serve after 20 minutes with naan / pulao.
Garam masala powder recipe
Cumin seeds – 1 tbsp
Fennel seeds – 1.5 tsp
Black cardamom – 1
Green cardamom – 6
Cloves – 8
Cinnamon stick – 1/2 inch
Mace / javithri – A tiny piece
Grind all the above ingredients to a fine powder. You need only 3/4 – 1 tsp for this recipe. Store the remaining powder in an airtight container.
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