Total time : 75 minutes Servings : 6-7 Cuisine : Indian
Ingredients : For marinate :
500 grams Chicken ,boneless
2 teaspoons Red chilli powder
3 tablespoons Ginger - Garlic paste
3 tablespoons Lemon juice
1 cup Hung yogurt
Salt to taste
For curry paste:
8-10 Black peppercorns
5-6 Cloves
3 inch sticks Cinnamon
2 Bay leaves
1 teaspoon Cardamom powder
2 tablespoons Cumin powder
1 teaspoon Turmeric powder
1 teaspoon Tomatoes , chopped
500 grams Onions ,chopped
10 Garlic cloves
50 grams Cashew nuts
1 tablespoon Dried fenugreek leaves
2 tablespoons Honey
100 grams Butter
20 grams Ginger
2 teaspoons Red chilli powder
3 tablespoons Coriander powder
500 ml Milk
Salt to taste
3 tbsp Full cream ,for garnish
Instructions :
Step 1
Marinate chicken with marinate ingredients and set aside for an hour.
Step 2
Dry roast peppercorns,cloves,cinnamon and bay leaves till fragrant. Place curry paste ingredients in a pressure cooker.Take a piece of muslin cloth and add the roasted spices and seal to make a bundle .
Step 3
Add the spice bundle, milk and water in the cooker. Cover and pressure cook for 25-30 minutes. After 1 whistle, reduce heat and cook further. Remove from heat and rest for ½ an hour. Puree the cooked ingredients into a smooth gravy. Transfer into a deep non-stick pan.
Step 4
Tandoor the marinated chicken and cook turning sides for 2-3 minutes or till lightly browned.Add the chicken to the gravy . Cover and simmer for 10-12 minutes. Add cream . And Voila !!!
Comentarios