Serves 1
Directions
- 1Wash and cut chicken into medium pieces.
- 2Slice red onion.
- 3Fry the sliced onions.
- 4Grind almonds, cashews, and coconut powder with a bit of water or yoghurt into a smooth paste.
- 5Add paste to chicken.
- 6Add salt, 250 gm yoghurt, ginger garlic paste 3 tbsp, black pepper powder 2 tsp, red chilli powder 2 tsp, garam masala 2tsp, turmeric powder 1/2 tsp, juice of a lemon, red chilli sauce 2 tbsp, green chilli sauce 2tbsp, soy sauce 1 tbsp, 4-5 whole/slit green chillies, ghee 2tbsp, 2 large onions fried, mint and cilantro chopped.
- 7Marinate for 2 hours or overnight.
- 8Add oil to a pan and transfer the chicken, then cook on medium-high flame for 5-7 minutes while stirring frequently.
- 9Cover and cook on a low flame for around 30 more minutes or until the chicken is tender and the oil separates.
- 10Add 1-2 tbsp heavy cream and garnish with chopped cilantro.
Ingredients
- 1 kg chicken
- 15 almonds
- 15 cashews
- 0.5 cup coconut powder
- a bit water
- a bit yoghurt
- salt
- 250 gm yoghurt
- 3 tbsp ginger garlic paste
- 2 tsp black pepper powder
- 2 tsp red chilli powder
- 2 tsp garam masala
- 0.5 tsp turmeric powder
- 1 lemon
- 2 tbsp red chilli sauce
- 2 tbsp green chilli sauce
- 1 tbsp soy sauce
- 4 green chillies
- 2 tbsp ghee
- 2 large onions fried
- mint
- cilantro chopped
- red onion
- almonds
- cashews
- oil
- 1 tbsp heavy cream
- cilantro
Equipment
panknifeblenderwooden bowl
Tips
- You can add extra food coloring for a deeper red color, but I prefer not overdoing it.
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