This recipe is best with
Recipe Ingredient
- 1 kg chicken, cut into 10 pieces
- 5-6 tbsp oil
- 2 tbsp butter
- 2 tomatoes, chopped
- 500ml water
- Salt to taste
- Marinade (A)
- 5 cloves garlic, pounded to a paste
- 50g-60g ginger, mixed with drops of water to become a paste
- 100ml plain yoghurt
- A pinch of turmeric powder
- Spice (B)
- 8 pods of cardamoms, lightly smashed
- 6cm cinnamon stick
- 8 cloves
- 1/2 tsp cumin seeds
- 100g onion, chopped
- 4 cloves garlic, coarsely chopped
- 30g ginger, coarsely chopped
- 3 green chillies, seeded and halved
- 3 dried chillies
- Ingredients (C)
- 6 tbsp coriander powder
- 2 tbsp chilli powder
- A pinch of garam masala powder
- 1/4 tsp turmeric powder
- Ingredients (D)
- 3 potatoes, cut into wedges
- 50g ground cashewnuts
- 50ml whipping cream
Instructions
- Season chicken with marinade (A) for 30 minutes, or preferably overnight.
- Heat oil and butter in a heavy-based saucepan. Fry ingredients (B) until fragrant.
- Add tomatoes and cook for about a minute. Add ingredients (C) and continue to fry for a while.
- Put in marinated chicken and half amount of water. Stir and cook for about 5 minutes.
- Add potatoes and ground cashewnuts. Bring to a low simmering boil for 10-15 minutes. Pour in remaining water. Cook over low heat until chicken is tender and gravy is thick.
- Add whipping cream and close the saucepan for a while. Add salt to taste.
