7When the onion color slightly changes, add one teaspoon of ginger-garlic paste and bhun (sauté).
8When the onion color slightly changes, add one teaspoon of ginger-garlic paste and bhun (sauté).
9When the onion color slightly changes, add one teaspoon of ginger-garlic paste and bhun (sauté).
10Add one kg of washed and cleaned chicken.
11Add one kg of washed and cleaned chicken.
12Add one kg of washed and cleaned chicken.
13Bhun the chicken for about five minutes on a slow to medium flame until it smells good.
14Bhun the chicken for about five minutes on a slow to medium flame until it smells good.
15Bhun the chicken for about five minutes on a slow to medium flame until it smells good.
16Add some curry leaves.
17Add some curry leaves.
18Add some curry leaves.
19Add one tablespoon of turmeric powder.
20Add one tablespoon of turmeric powder.
21Add one tablespoon of turmeric powder.
22Bhun the chicken well.
23Bhun the chicken well.
24Bhun the chicken well.
25Add 200 grams of curd on slow to medium flame to prevent it from splitting.
26Add 200 grams of curd on slow to medium flame to prevent it from splitting.
27Add 200 grams of curd on slow to medium flame to prevent it from splitting.
28Mix well and bhun on high flame.
29Mix well and bhun on high flame.
30Mix well and bhun on high flame.
31Cover and cook on slow flame for 15 minutes.
32Cover and cook on slow flame for 15 minutes.
33Cover and cook on slow flame for 15 minutes.
34For 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.
35For 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.
36For 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.
37Also add five green cardamoms, one teaspoon black pepper, one teaspoon cumin, one mace, one black cardamom.
38Also add five green cardamoms, one teaspoon black pepper, one teaspoon cumin, one mace, one black cardamom.
39Also add five green cardamoms, one teaspoon black pepper, one teaspoon cumin, one mace, one black cardamom.
40Add a little water and make a fine paste.
41Add a little water and make a fine paste.
42Add a little water and make a fine paste.
43Once the chicken is tender, add the prepared green paste.
44Once the chicken is tender, add the prepared green paste.
45Once the chicken is tender, add the prepared green paste.
46Add salt according to taste.
47Add salt according to taste.
48Add salt according to taste.
49To loosen the gravy, add one glass of water and mix.
50To loosen the gravy, add one glass of water and mix.
51To loosen the gravy, add one glass of water and mix.
52Cover and let it cook for just five minutes.
53Cover and let it cook for just five minutes.
54Cover and let it cook for just five minutes.
55When the oil separates, add one teaspoon garam masala powder and one teaspoon red chili powder and mix.
56When the oil separates, add one teaspoon garam masala powder and one teaspoon red chili powder and mix.
57When the oil separates, add one teaspoon garam masala powder and one teaspoon red chili powder and mix.