Directions
- 1Melt 100g of butter in a wok.
- 2Add 1 kg of boneless chicken cubes and mix well until it changes color.
- 3Add 2 tbsp of hari mirch (green chili) paste and 1 tbsp of adrak lehsan (ginger garlic) crushed. Mix well and cook for 2-3 minutes.
- 4Add 1/2 cup of pyaz (onion) paste and 2 tbsp tomato paste. Mix well and cook for 2-3 minutes.
- 5Add 1 1/2 cup of whisked dah (yogurt).
- 6Add 1/2 tbsp of crushed lal mirch (red chili), 1/2 tbsp of roasted and crushed zeera (cumin seeds), 1 tsp of crushed saunf (fennel seeds), 1/2 tbsp of crushed sabut dhania (coriander seeds), 1/2 tsp of kalonji (nigella seeds), 1/2 tsp of yellow rai dana (mustard seeds), 1 tsp of kali mirch powder (black pepper powder), 1/2 tsp of haldi powder (turmeric powder), 1 1/2 tsp of namak (salt), and 1/2 tsp of garam masala powder. Mix well and cook on medium flame until the oil separates (6-8 mins).
- 7Add 2 1/2 tbsp of coconut powder. Mix well and cook on medium flame until oil separates (6-8 mins).
- 8Add 2-3 tbsp of achar (mixed pickle) and mix well.
- 9Add 4-5 tbsp of room temperature cream. Mix well and cook for 3-4 minutes.
- 10Add 1 1/2 tsp of kasuri methi (dried fenugreek leaves).
- 11Add chopped hara dhania (fresh coriander). Mix well.
- 12Cover and cook on low flame for 8-10 minutes.
Ingredients
- 100 g butter
- 1 kg boneless chicken cubes
- 2 tbsp hari mirch (green chili) paste
- 1 tbsp adrak lehsan (ginger garlic) crushed
- 0.5 cup pyaz (onion) paste
- 2 tbsp tomato paste
- 1.5 cup dah (yogurt) whisked
- 0.5 tbsp lal mirch (red chili) crushed
- 0.5 tbsp zeera (cumin seeds) roasted & crushed
- 1 tsp saunf (fennel seeds) crushed
- 0.5 tbsp sabut dhania (coriander seeds) crushed
- 0.5 tsp kalonji (nigella seeds)
- 0.5 tsp rai dana (mustard seeds) yellow
- 1 tsp kali mirch powder (black pepper powder)
- 0.5 tsp haldi powder (turmeric powder)
- 1.5 tsp namak (salt)
- 0.5 tsp garam masala powder
- 2.5 tbsp coconut powder
- 2 tbsp achar (mixed pickle)
- 4 tbsp cream (room temperature)
- 1.5 tsp kasuri methi (dried fenugreek leaves)
- 0.5 cup hara dhania (fresh coriander) chopped
- 2 adrak (ginger) julienne
Equipment
wokknifewooden spoonspatula
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