- 1 lb Chicken
- 1 1/2 cup Onion sliced
- 1/2 cup Tomato chopped
- 2 tbsp Ginger garlic paste
- 4 tbsp Fresh cream
- 8 Dry red chillies
- 1 tbsp Poppy seeds
- 8 Almonds
- 6 Cashew nuts
- 4 Cloves
- 1" piece Cinnamon
- 3 Cardamons
- 4 tbsp Oil
- Salt to taste
Method:
- In a mixie jar add red chillies, poppy seeds, almonds, cashew nuts, cloves, cinnamon and cardamons.
- Grind them all together with little water to a fine paste.
- Remove and keep aside.
- Now heat a pan add 1 tsp of oil and fry the onions until brown.
- Cool it and grind it to a smooth paste. Remove and keep aside.
- Wash the chicken and keep aside.
- Now heat a pressure cooker.
- When hot add oil and fry the grounded masala paste until brown.
- Now add tomatoes and ginger garlic paste and fry well.
- Add chicken pieces and saute for few minutes.
- Add the onion paste and mix well.
- Add salt and 1 cup water, close the lid and pressure cook for 2 whistles.
- Leave untouched until pressure is released.
- Now remove the lid, add fresh cream and mix well.
- Transfer to a bowl.
- Serve hot with parathas, naan, etc..
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