Thursday, 9 May 2019


500g boneless Chicken curry cut pieces

For marination:-

1 tsp Red Chilli Powder

1 tsp Turmeric Powder

1/4 tsp Garam Masala Powder

2 tsp Ginger Garlic Paste

Salt as per taste

For the masala paste:

10 Almonds soaked in warm water for 1 hour and peeled

10 Cashew nuts soaked in warm water for 1 hour

2 tsp Melon Seeds boiled

3 tsp fresh Coconut grated

For the gravy:

4 tbsp Ghee

1/2 tsp Fennel Seeds/ Saunf

1/2 tsp Cumin Seeds

1/2 tsp Shahi Jeera

2 Onions big, sliced

2 Tomato medium, chopped

1 tsp Ginger Garlic Paste

1/2 tsp Red Chilli Powder

1/8 tsp Turmeric Powder

1/2 tsp Coriadner Powder

1/4 tsp Garam Masala Powder

1 tsp Kasoori Methi crushed

1 Cup Plain Yogurt beaten

1/2 Cup Water

Salt as per taste

Mix all the marinade ingredients in a large bowl.

Add the chicken pieces and mix until well coated.

Keep aside for 30 minutes.

Grind the ingredients given for the masala to a smooth paste adding a little water if required.

Heat ghee in a kadhai over medium flame.

Add the cumin seeds, saunf, shah jeera and bay leaf.

After 10 seconds, add the onions, ginger garlic paste and saute until onions become light brown.

Add the red chilli powder, coriander seeds, turmeric powder and mix well.

Add the marinated chicken pieces.

Mix well and cover the pan with a lid.

Cook for 10 minutes over low flame, stirring from time to time.

Add the tomatoes, mix well and cook for 5 minutes.

Add the ground paste and mix well.

Cover the pan with a lid and cook for another 5 minutes.

Add the yogurt and salt.

Mix well.

Pour water and cook until the gravy becomes thick and the fats starts to float on top.

Add the garam masala powder, kasoori methi and mix well.

Simmer for 1 minute.

Garnish with coriander leaves.

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