Directions
- 1In 2 tablespoons of oil, sauté 2 onions, 5-6 green chilies, and 10-12 cashews.
- 2Make a paste of ginger and garlic with 1 cup of water.
- 3In ¼ cup of oil, add 1 tablespoon of ginger-garlic paste and 1 kg of chicken. Fry for 5 minutes.
- 4Add ½ tablespoon each of zeera powder, dhaniya powder, white pepper, black pepper, and salt.
- 5Add 1 cup of yogurt and cook covered until the yogurt water dries up.
- 6Add the onion-cashew paste and cook for another 5-7 minutes.
- 7Add 1 cup of water to create a gravy.
- 8Add 1 teaspoon each of kasuri methi and garam masala, ½ cup of cream, and 50 grams of butter.
- 9Cook on low heat for 2 minutes, covered.
- 10Serve.
Ingredients
- 2 tablespoons oil
- 2 units onions
- 5 units green chilies
- 10 units cashews
- 1 cup ginger-garlic paste
- 1 kg chicken
- 0.5 tablespoons zeera powder
- 0.5 tablespoons dhaniya powder
- 0.5 tablespoons white pepper
- 0.5 tablespoons black pepper
- 0.5 tablespoons salt
- 1 cup yogurt
- 1 cup water
- 1 teaspoon kasuri methi
- 1 teaspoon garam masala
- 0.5 cup cream
- 50 grams butter
Equipment
wokspatulaspoon
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