INGREDIENTS
Boneless
Chicken diced into cubes
4-5
chopped garlic cloves, chopped
Finely
chopped ginger
2
green chilies slit
Chopped
coriander leaves
2
onions diced
3-4
tbsp ghee
2
tsp turmeric
10
– 12 cardamom pods
2
tsp garam masala
2
cumin powder
1
tsp fenugreek powder
4
cloves
1
inch cinnamon stick
3
or 4 ripe tomatoes sliced
100
ml double cream
200
ml of chicken stock
METHOD
1.
Add about 2 Tbsp of oil in a pan, add the chicken pieces and cook until brown.
Keep aside once done.
2.
Blend the garlic, ginger, chillies and coriander into a fine paste.
3.
Heat the ghee in a pan and fry the
onions until they turn golden brown. Add the ginger-garlic paste and cook for a
further 5-7 mins.
4.
Add the turmeric, cumin, garam masala, fenugreek and cook until fragrant.
5.
Add the cinnamon, cloves, cardamom and tomatoes. Add salt to taste
6.
Add the chicken stock to the mixture and bring to boil.
7.
Add the cooked chicken to the pan and cook until the gravy reduces.
8.
Just before removing from the flame, stir in the cream.
9.
Garnish with coriander leaves.
Note:-
can substitute ghee with vegetable oil.
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