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| Prep Time | 30 minutes |
| Servings |
people
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Ingredients
- Chicken : 2 pounds -
- Cashew nuts paste : 2 tsp -
- Poppy seeds paste : 2 tsp -
- Ghee : 3 tsp -
- Onion paste : 1 cup -
- Garlic grated : 1 tsp -
- Ginger grated : 1 tsp -
- Red chilli : 2 - 3 nos
- Veg oil : 2 tsp -
- Bay leaf : 1 nos -
- Cardamom : 4 nos -
- Cinnamon : 1 no -
- Cloves : 3 nos -
- Peppercorn : 1 ½ tsp -
- Nutmeg powder : pinch -
- Curd : 5 tsp -
- Sugar/ optional : 1 tsp -
- Green chilli chopped : 2 - 3 nos
- Cream : ¼ cup -
- Salt to taste -
Ingredients
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Instructions
- In a bowl add pepper powder, garlic, ginger, veg oil, salt and mix together.
- Add the chicken and curd. Marinate well. Keep it aside for 2 hours.
- Add onion paste and stir till the raw smell going out.
- Add green chilli, nutmeg powder and stir continuously for one minute.
- Add the cashew nut paste and poppy seeds paste. Stir for few minutes.
- Add marinated chicken.
- Mix well with the other ingredients. Add enough water for cook the chicken.
- Stir and cover with a lid and allow to cook the chicken in a low flame.
- Switch off the flame and remove the curry in a bowl and serve.
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