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| Prep Time | 30 minutes |
| Servings |
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Ingredients
- Chicken breast(boiled and shredded - reserve the chicken broth) - 400 gms
- Chicken broth - 1 1/2 cup
- Green chilly(sliced) - 2 nos
- Cooking oil - 2 tbsp
- Red onions(chopped) - 2 nos
- garlic(chopped) - 1 tsp
- Ginger(chopped) - 1 tsp
- Tomatoes(chopped) - 2 nos
- Milk - 1 cup
- Cashew nut – 6(soaked in warm water) - 7 pieces
- Kashmiri Chilly powder - 2 tsp
- Chicken Masala powder - 2 tbsp
- Turmeric powder - 1/4 tsp
- Whole masalas -
- Star anise - 1 pcs
- Clove - 1 piece
- Green cardamom - 1 pieces
- Pepper corns(few) -
- Saffron strands(soaked in warm milk) - 1/2 tsp
- Tomato puree - 1/2 cup
- Fresh cream - 50 ml
- Sugar or honey - 1 tsp
- Salt(to taste) -
- Dry fenugreek leaves - 1/2 tsp
Ingredients
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Instructions
- Heat oil in a sauce pan, add cardamom, clove, pepper corn, star anise and saute for 2 minutes.
- Add onions, ginger, garlic, green chillies and chopped tomatoes.
- Stir for a while till the onions and tomatoes are soft and blended, about two minutes.
- Cool the contents and grind it with cashews soaked in water to a fine paste.
- Empty the ground paste into a saucepan.
- Stir and check for seasoning. Switch off the flame.
- :- Garnish with coriander leaves and serve immediately. :- Serve with hot naan or parantha.
- Note:- Broil kasoori methi on a tawa/griddle plate till fragrant and crush it between your palms. Add it to the dish.
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