Directions
- 1Dry roast the masalas till it gives out an aroma.
- 2Transfer it to a blender and blend to a fine powder.
- 3Blend the onions to a fine paste.
- 4Add the chicken, the masala powder and the other ingredients required for the marination and mix it well till all the ingredients combine evenly.
- 5Marinate the chicken for about an hour.
- 6Transfer the chicken to a pan and start cooking it on a medium flame, mixing it regularly.
- 7Cover and let it cook on a medium flame for 25 minutes till the chicken is cooked.
- 8Place a piece of hot coal in a bowl and place it on the gravy. Add a tbsp of ghee, cover it immediately.
- 9Let it smoke for 5 minutes.
- 10Serve hot.
Ingredients
- 5 nos Dry Red Chillies
- 2 tsp Cumin
- 3 tbsp Coriander Seeds
- 2 tbsp Cashew (broken)
- 2 tbsp Almonds
- 2 sticks Cinnamon
- 6 nos Green Cardamom
- 5 nos Cloves
- 1 tsp Black Pepper Corns
- 1 kg Chicken Curry Cut
- 1 cup Tomato Puree
- 1 tbsp Ginger Garlic Paste
- 1 tbsp Kasuri Methi
- 1.5 cups Curd
- 1 tbsp Kashmiri Red Chilli Powder
- 2 tsp Salt
- 0.75 cup Fried Onion
- 1 tbsp Ghee
- 1 piece Coal
- 1 tbsp Ghee
Equipment
blenderpanbowl
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