Directions
- 1Marinate the chicken with basic ingredients: lemon juice, salt, black pepper, and ginger-garlic paste. Mix well and let it marinate for 10-15 minutes.
- 2In a blender, mix one cup of milk with almonds, cashews, and 3-4 green chilies. Blend to make a fine paste.
- 3Dry roast whole spices: cumin seeds, cloves, black cardamom, green cardamom, star anise, mace, coriander seeds, and fennel seeds. Dry roast for 10-15 seconds and then coarsely blend them into a powder.
- 4In a pan, sauté two sliced onions in half a cup of oil for 2-3 minutes.
- 5Add marinated chicken to the pan and cook until it turns light brown.
- 6Add the blended chili paste, yogurt, and 1-2 tbsp of shahi chicken masala to the chicken. Mix well.
- 7Cook for 7-8 minutes, or until the oil separates from the mixture.
- 8Garnish with green chilies, ginger, and fresh coriander.
Ingredients
- 1 kg chicken
- 2 tbsp ginger garlic
- 1 lemon juice
- 0.5 tsp zeera (cumin seeds)
- 4 cloves
- 2 black cardamom
- 4 green cardamom
- 1 star anise
- 0.5 piece mace
- 1 tbsp corriander seeds
- 1 tbsp fennel seeds
- 3 dry red chillies
- 0.5 cup oil
- 2 sliced onions
- 7 almonds
- 5 cashewnuts
- 1 cup milk
- 3 green chillies
- 0.5 cup curd
- 1 tbsp shahi chicken masala
- 0.5 cup fresh coriander
- 0.5 cup ginger
- 0.5 cup green chillies
Equipment
blenderwok or frying pan
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