Directions
- 1In a wok, add cooking oil, ginger, capsicum, dried red chillies & green chillies, sauté for a minute & set aside.
- 2In the same wok, add cooking oil, green cardamom, cloves, cumin seeds & mix well.
- 3Add onion paste, ginger garlic paste, mix well & cook on medium flame until light golden (6-8 minutes).
- 4Add chicken & mix well until it changes color.
- 5Add white pepper powder, pink salt, coriander powder, cumin powder, red chilli crushed, almond powder, garam masala powder, black pepper powder, yogurt & mix well, cover & cook on low flame 8-10 minutes (check in between) then cook on high flame until oil separates.
- 6Turn off the flame, add cream & mix well.
- 7Turn on the flame, add dried fenugreek leaves & mix well.
- 8Now add sautéed vegetables, cover & simmer on low flame for 1-2 minutes.
- 9Garnish with fried almonds & serve with naan.
Ingredients
- 1 tsp Cooking oil
- 1 inch piece Ginger julienne
- 1 cup Capsicum cubes
- 3 Dried red chillies
- 3 Green chilli
- 1 1/4 cup Cooking oil
- 2 Green cardamom
- 2 Clove
- 1 tsp Cumin seeds
- 2 medium Onion ground paste
- 1 tbs Ginger garlic paste
- 500 g Boneless chicken cubes
- 1 tsp White pepper powder
- 1 tsp Himalayan pink salt
- 1 tsp Coriander powder
- 0.5 tsp Cumin powder
- 1 tsp Crushed red chilli
- 1.5 tbs Almond powder
- 0.5 tsp Garam masala powder
- 0.5 tsp Black pepper powder
- 0.75 cup Whisked yogurt
- 0.75 cup Olper’s Cream
- 1 tsp Dried fenugreek leaves
- 0 Fried almonds
Equipment
wok
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