Serves 1
Directions
- 1Cut chicken thighs into small pieces.
- 2Marinate chicken with plain yogurt, ginger and garlic paste, freshly cracked black peppercorns, and salt.
- 3Mix well and leave at room temperature for about half an hour.
- 4In a pan, add a little bit of oil and heat it up.
- 5Add green cardamoms, black cardamoms, a cinnamon stick, a few black peppercorns, sliced ginger and garlic, sliced green chilies, cashew nuts, and roughly sliced onion.
- 6Sauté these ingredients on a low flame for about 3 to 4 minutes, ensuring they don't get any color.
- 7After a couple of minutes, add hot water and salt.
- 8Bring the base to a boil.
- 9Once boiling, cover the pan with a lid and let the sauce cook for about 12 to 15 minutes to soften all ingredients.
- 10After about 15 minutes, pick out all the whole spices from the sauce.
- 11Bring the sauce to room temperature before grinding it.
- 12To finish, heat up oil in a pan and add butter.
- 13Add the marinated chicken.
- 14Cook the chicken on a medium to high flame for about 2 to 3 minutes to give it color and develop flavor.
- 15Flip the chicken over and color from the other side.
- 16After a couple of minutes, add sliced ginger, one sliced green chili, and finely chopped coriander stems.
- 17Stir and cook these ingredients for about 30 to 40 seconds.
- 18Once the base sauce has come to room temperature, put it into a blender jar.
- 19Add plain yogurt to the blender jar.
- 20Grind it into a fine purée.
- 21Add this paste into your pan with the chicken.
- 22Stir and cover the pan with the lid, then put it on a simmer for about 3 to 4 minutes.
- 23After about 5 to 6 minutes, when the chicken is bubbling nicely and the sauce is silky smooth, add a touch of cream, freshly cracked black peppercorns, Kasuri Methi leaves, and a touch of garam masala.
Ingredients
- chicken thighs, boneless, cut into small pieces
- plain yogurt
- ginger and garlic paste
- freshly cracked black peppercorns
- salt
- oil
- green cardamoms
- black cardamoms
- cinnamon stick
- black peppercorns
- sliced ginger
- sliced garlic
- sliced green chilies
- cashew nuts
- roughly sliced onion
- hot water
- butter
- sliced ginger
- 1 sliced green chili
- finely chopped coriander stems
- plain yogurt
- cream
- freshly cracked black peppercorns
- Kasuri Methi leaves
- garam masala
Equipment
panlidblender jar
Tips
- You can use chicken with or without bones.
- Make sure not to give any color to the ingredients when sautéing for the base sauce.
- It is important to bring the base sauce to room temperature before grinding it.
- You can leave the green cardamom and black peppercorn in the base sauce for added flavor.
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