Serves 1
Directions
- 1Marinate chicken with salt and black pepper and set aside.
- 2Sauté onions in oil until soft, then add green chilies and cashews.
- 3Blend the sautéed mixture into a thick paste with a little water.
- 4Heat oil in a handi and add whole spices like bay leaves, peppercorns, cloves, and cardamom.
- 5Add the onion-cashew paste and cook until the raw smell disappears.
- 6Add marinated chicken and sauté well.
- 7Sprinkle powdered spices and mix.
- 8Stir in the whisked curd, cover, and cook until chicken is tender.
- 9Finish with cream, crushed kasuri methi, green chilies, and butter.
- 10Let the gravy simmer and thicken.
- 11Serve hot with naan or rice.
Ingredients
- boneless thigh pieces
- salt
- black pepper
- oil
- onions
- green chilies
- cashews
- water
- oil
- bay leaves
- peppercorns
- cloves
- cardamom
- powdered spices
- curd
- cream
- crushed kasuri methi
- butter
Equipment
panblenderhandi
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