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Recipe
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Recipe Contributed By: Radha Prasad , Patna |
Ingredients
Chicken - 1 Kg
Curd (Dahi) - 400 gm
Onion, big - 4 (2 - fried, 2 - grated)
Garlic Paste - 1/2 tsp (optional)
Cashew (Kaju) Paste - 50 gm
Fresh Cream - 100 ml
Fresh Coriander leaves, Chopped - 1 cup
Saffron (Kesar) - 1 generous pinch
Milk - 1/2 cup
Kashmiri Red Chilli Powder - 1 tsp
Garam Masala - 1/2 tsp (optional)
Refined Oil - 4 tbsp
Salt to taste
Method of Preparation
1. Cut chicken to medium pieces. Clean and wash. Transfer to a big vessel.
2. Soak kesar in lukewarm milk and keep aside.
3. Marinate chicken with salt, curd, grated onion and garlic paste for 2 - 4 hrs. Keep refrigerated.
4. Heat oil in Kadahi. Add red chilli powder followed by the marinated chicken along with the marinade.
5. Cook covered on medium heat, stirring intermittently.
6. After 30 minutes of cooking, add crushed fried onion, chopped coriander leaves and garam masala to the chicken, mix well and allow to cook for another couple of minutes.
7. Add cashew paste and cook for another 5 minutes.
8. Add cream and kesar milk to chicken, mix and cook for another 4-5 minutes for the flavours to blend or till the chicken is done.
9. Serve hot with Roti/ Naan /Rice.
Notes and Tips
