Serves 1
Directions
- 1Add two big spoons of oil in a handi.
- 2Add four large onions and fry them.
- 3When the onion color slightly changes, add one teaspoon of ginger-garlic paste and bhun (sauté).
- 4Add one kg of washed and cleaned chicken.
- 5Bhun the chicken for about five minutes on a slow to medium flame until it smells good.
- 6Add some curry leaves.
- 7Add one tablespoon of turmeric powder.
- 8Bhun the chicken well.
- 9Add 200 grams of curd on slow to medium flame to prevent it from splitting.
- 10Mix well and bhun on high flame.
- 11Cover and cook on slow flame for 15 minutes.
- 12For the aromatic green masala, take one bunch of mint, one bunch of coriander, eight garlic cloves, one piece of ginger, 15-20 cashews, 10-12 almonds, eight green chilies.
- 13Also add five green cardamoms, one teaspoon black pepper, one teaspoon cumin, one mace, one black cardamom.
- 14Add a little water and make a fine paste.
- 15Once the chicken is tender, add the prepared green paste.
- 16Add salt according to taste.
- 17To loosen the gravy, add one glass of water and mix.
- 18Cover and let it cook for just five minutes.
- 19When the oil separates, add one teaspoon garam masala powder and one teaspoon red chili powder and mix.
Ingredients
- 2 Big Spoons Oil
- 4 Piece (Big) Onion
- 1 Tsp Ginger & Garlic Paste
- 1 Kg Chicken
- Some Curry Leaves
- 1 Tbsp Turmeric Powder
- 200 Grams Curd
- 1 Bunch Mint
- 1 Bunch Coriander Leaves
- 8 Piece Garlic
- 1 Piece (Big) Ginger
- 15 Piece Cashew
- 10 Piece Almond
- 8 Piece Green Chilli
- 5 Piece Green Cardamom
- 1 Tsp Black Pepper
- 1 Tsp Cumin Seeds
- 1 Piece Nutmeg
- 1 Piece Black Cardamom
- Some Water
- According to Taste Salt
- 1 Glass Water
- 1 Tsp Garam Masala
- 1 Tsp Red Chilli
Equipment
Handi
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