Directions
- 1prepare onion cashew nut paste by adding oil to a pan, then add sliced onions and cashew nuts. Cook until onions are soft, then blend into a paste.
- 2For chicken marination, take 1 kg of chicken and add yogurt, red chili powder, salt, ginger garlic paste, and lemon juice. Mix well and marinate for 10-15 minutes.
- 3Heat oil in a pan and add marinated chicken. Fry until golden brown on each side.
- 4In a separate pan, add oil, tomato puree, ginger garlic paste, and cook for 1-2 minutes.
- 5Add onion cashew nut paste and cook for 3-4 minutes.
- 6Add Kashmiri lal mirch powder, dhaniya powder, and salt. Cook for a minute.
- 7Add 1 cup of milk and cook for 1-2 minutes.
- 8Add the prepared chicken and cook on low heat for 5-7 minutes.
- 9Cover and cook until chicken is fully done and oil separates.
- 10Finally, add ½ cup cream, kasuri methi, and garam masala. Cook for 1-2 minutes.
Ingredients
- 3 tbsp oil
- 1 cup onion sliced
- 0.5 cup cashew nuts
- 1 kg chicken
- 1 cup yogurt
- 1 tbsp red chili powder
- 1 tsp salt
- 1 tbsp ginger garlic paste
- 1 tbsp lemon juice
- 3 tbsp oil
- 0.5 cup oil
- 2 cups tomato puree
- 1 tbsp ginger garlic paste
- 1 onion cashew nut paste
- 0.5 tbsp Kashmiri red chili powder
- 1 tbsp coriander powder
- 1 tsp salt
- 1 cup milk
- 1 prepared chicken
- 0.5 cup cream
- 1 tsp dried fenugreek
- 1 tsp garam masala powder
Equipment
panblender
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