4Marinate chicken with plain yogurt, ginger and garlic paste, freshly cracked black peppercorns, and salt.
5Marinate chicken with plain yogurt, ginger and garlic paste, freshly cracked black peppercorns, and salt.
6Marinate chicken with plain yogurt, ginger and garlic paste, freshly cracked black peppercorns, and salt.
7Mix well and leave at room temperature for about half an hour.
8Mix well and leave at room temperature for about half an hour.
9Mix well and leave at room temperature for about half an hour.
10In a pan, add a little bit of oil and heat it up.
11In a pan, add a little bit of oil and heat it up.
12In a pan, add a little bit of oil and heat it up.
13Add green cardamoms, black cardamoms, a cinnamon stick, a few black peppercorns, sliced ginger and garlic, sliced green chilies, cashew nuts, and roughly sliced onion.
14Add green cardamoms, black cardamoms, a cinnamon stick, a few black peppercorns, sliced ginger and garlic, sliced green chilies, cashew nuts, and roughly sliced onion.
15Add green cardamoms, black cardamoms, a cinnamon stick, a few black peppercorns, sliced ginger and garlic, sliced green chilies, cashew nuts, and roughly sliced onion.
16Sauté these ingredients on a low flame for about 3 to 4 minutes, ensuring they don't get any color.
17Sauté these ingredients on a low flame for about 3 to 4 minutes, ensuring they don't get any color.
18Sauté these ingredients on a low flame for about 3 to 4 minutes, ensuring they don't get any color.
19After a couple of minutes, add hot water and salt.
20After a couple of minutes, add hot water and salt.
21After a couple of minutes, add hot water and salt.
22Bring the base to a boil.
23Bring the base to a boil.
24Bring the base to a boil.
25Once boiling, cover the pan with a lid and let the sauce cook for about 12 to 15 minutes to soften all ingredients.
26Once boiling, cover the pan with a lid and let the sauce cook for about 12 to 15 minutes to soften all ingredients.
27Once boiling, cover the pan with a lid and let the sauce cook for about 12 to 15 minutes to soften all ingredients.
28After about 15 minutes, pick out all the whole spices from the sauce.
29After about 15 minutes, pick out all the whole spices from the sauce.
30After about 15 minutes, pick out all the whole spices from the sauce.
31Bring the sauce to room temperature before grinding it.
32Bring the sauce to room temperature before grinding it.
33Bring the sauce to room temperature before grinding it.
34To finish, heat up oil in a pan and add butter.
35To finish, heat up oil in a pan and add butter.
36To finish, heat up oil in a pan and add butter.
37Add the marinated chicken.
38Add the marinated chicken.
39Add the marinated chicken.
40Cook the chicken on a medium to high flame for about 2 to 3 minutes to give it color and develop flavor.
41Cook the chicken on a medium to high flame for about 2 to 3 minutes to give it color and develop flavor.
42Cook the chicken on a medium to high flame for about 2 to 3 minutes to give it color and develop flavor.
43Flip the chicken over and color from the other side.
44Flip the chicken over and color from the other side.
45Flip the chicken over and color from the other side.
46After a couple of minutes, add sliced ginger, one sliced green chili, and finely chopped coriander stems.
47After a couple of minutes, add sliced ginger, one sliced green chili, and finely chopped coriander stems.
48After a couple of minutes, add sliced ginger, one sliced green chili, and finely chopped coriander stems.
49Stir and cook these ingredients for about 30 to 40 seconds.
50Stir and cook these ingredients for about 30 to 40 seconds.
51Stir and cook these ingredients for about 30 to 40 seconds.
52Once the base sauce has come to room temperature, put it into a blender jar.
53Once the base sauce has come to room temperature, put it into a blender jar.
54Once the base sauce has come to room temperature, put it into a blender jar.
55Add plain yogurt to the blender jar.
56Add plain yogurt to the blender jar.
57Add plain yogurt to the blender jar.
58Grind it into a fine purée.
59Grind it into a fine purée.
60Grind it into a fine purée.
61Add this paste into your pan with the chicken.
62Add this paste into your pan with the chicken.
63Add this paste into your pan with the chicken.
64Stir and cover the pan with the lid, then put it on a simmer for about 3 to 4 minutes.
65Stir and cover the pan with the lid, then put it on a simmer for about 3 to 4 minutes.
66Stir and cover the pan with the lid, then put it on a simmer for about 3 to 4 minutes.
67After 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.
68After 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.
69After 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
chicken thighs, boneless, cut into small pieces
chicken thighs, boneless, cut into small pieces
plain yogurt
plain yogurt
plain yogurt
ginger and garlic paste
ginger and garlic paste
ginger and garlic paste
freshly cracked black peppercorns
freshly cracked black peppercorns
freshly cracked black peppercorns
salt
salt
salt
oil
oil
oil
green cardamoms
green cardamoms
green cardamoms
black cardamoms
black cardamoms
black cardamoms
cinnamon stick
cinnamon stick
cinnamon stick
black peppercorns
black peppercorns
black peppercorns
sliced ginger
sliced ginger
sliced ginger
sliced garlic
sliced garlic
sliced garlic
sliced green chilies
sliced green chilies
sliced green chilies
cashew nuts
cashew nuts
cashew nuts
roughly sliced onion
roughly sliced onion
roughly sliced onion
hot water
hot water
hot water
butter
butter
butter
sliced ginger
sliced ginger
sliced ginger
1 sliced green chili
1 sliced green chili
1 sliced green chili
finely chopped coriander stems
finely chopped coriander stems
finely chopped coriander stems
plain yogurt
plain yogurt
plain yogurt
cream
cream
cream
freshly cracked black peppercorns
freshly cracked black peppercorns
freshly cracked black peppercorns
Kasuri Methi leaves
Kasuri Methi leaves
Kasuri Methi leaves
garam masala
garam masala
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.