• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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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

  1. Season chicken with marinade (A) for 30 minutes, or preferably overnight.
  2. Heat oil and butter in a heavy-based saucepan. Fry ingredients (B) until fragrant.
  3. Add tomatoes and cook for about a minute. Add ingredients (C) and continue to fry for a while.
  4. Put in marinated chicken and half amount of water. Stir and cook for about 5 minutes.
  5. 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.
  6. Add whipping cream and close the saucepan for a while. Add salt to taste.

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