Directions
- 1Marinate the chicken with salt, pepper, ginger garlic paste and lemon juice for an hour.
- 2In a pan, saute mace, green cardamom, cinnamon, coriander seeds, red chilies, dried mint leaves, almonds and cashews.
- 3Grind the sauteed spices into a fine powder using a blender.
- 4In a pan, saute sliced onions in oil.
- 5Add the marinated chicken to the pan and cook until browned.
- 6Add fresh curd and the ground spice powder, mix well.
- 7Add water, mix well, and cook covered for 8 to 10 minutes on medium heat.
- 8Add fresh cream, mix well.
- 9Add green chilies and coriander leaves, mix well.
Ingredients
- 1 kg Chicken
- 1 tsp Salt
- 1 tsp Crushed Black Pepper
- 1 tbsp Ginger Garlic Paste
- 1 tbsp Lemon juice
- 1 Mace
- 3 Green Cardamom
- 1 inch Cinnamon
- 1 tbsp Coriander seeds
- 10 Whole Red Chili
- 1 tbsp Dried mint leaves
- 6 Almond
- 6 Cashew
- 100 g Onion
- 100 g Fresh Curd
- 2 cups Water
- 0.25 cup Fresh Cream
- 3 Green Chili
- 2 tbsp Coriander leaves
Equipment
bowlspoonblenderfrying panmeasuring cup
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