Directions
- 1Heat the ghee in a pan.
- 2Add cumin seeds and curry leaves.
- 3Cook for about 40 seconds.
- 4Add the garlic and ginger paste.
- 5Cook for another 30 seconds.
- 6Add the chicken.
- 7Sauté on high flame until the chicken changes color.
- 8Add the rest of the spices and cook for about 30 seconds, just enough to cook the spices without burning them.
- 9Whip the yogurt and add it in, quickly stirring to prevent it from splitting.
- 10Bring to a boil, then cover and simmer for 10 minutes until the chicken is tender.
- 11Remove the lid and cook the chicken on high flame until all the liquid evaporates.
- 12Add heavy cream and freshly cracked black pepper, cover and simmer on low for 5 minutes.
- 13Garnish with qasoori methi, julienne ginger, chopped green chili and cilantro.
Ingredients
- 2 lbs boneless skinless chicken thighs, cut into pieces
- 0.5 cup ghee
- 1 teaspoon cumin seeds
- 6 curry leaves
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 teaspoon salt or to taste
- 1 teaspoon white pepper
- 1 teaspoon coriander powder
- 2 teaspoons red chili flakes
- 4 green chili, depending on your spice preference
- 1 cup Greek yogurt
- 0.5 cup heavy cream
- 0.5 teaspoon freshly cracked black pepper
- 1 teaspoon qasoori methi
- sliced ginger
- chopped cilantro
- chopped green chili
Equipment
pan
Tips
- Add a little bit of extra water if needed.
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