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1" piece Ginger
8-9 cloves Garlic
6 tblsp Blanched Almonds
7 tblsp Vegetable oil
1" Cinnamon stick
Bay leaves
Cloves
10 pods Cardamom
medium Onions (cut into small pieces)
2 tsp Ground cumin seeds
1/8-1/2 tsp Red pepper
7 tblsp Yogurt
small carton Whipped Cream
1/4 tsp Garam Masala
2-2 1/2 lbs Chicken boneless (2 trays of holy farms)
2 1/2 tsp Salt
one bunch Coriander leaves
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Grind the ginger, garlic, and almonds with water. Heat oil in a
non-stick pan, and fry the chicken until it turns golden brown. Keep it
aside and drain the oil. Heat some oil and add the cardamom, bay leaves
and cloves and fry until the bay leaves turn brown. Add the onions and
fry for a few minutes.
Pour the paste from the blender and fry for a couple of minutes until
the oil separates. Add 1 tablespoon of yogurt and fry for 30 seconds.
Keep adding tablespoons of yogurt and fry until you get a consistent
mixture. Add the chicken, whipped cream and salt and cook gently (low
heat) for 20 minutes. Add Garam Masala and coriander leaves and cook
for another 10 minutes.
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