Style: North Indian
Serves: 4
Rating: 4.5 / 5
Last prepared: 31 Jul 2022
Type: Dry or thick-gravy
Ingredients
Marination
Chicken - 2 lbs
Ginger garlic paste - 2 tbsp
Curds - 1/4 cup (thick)
Turmeric Powder - 1/2 tsp
Chili powder - 1 tsp
Ginger garlic paste - 2 tbsp
Curds - 1/4 cup (thick)
Turmeric Powder - 1/2 tsp
Chili powder - 1 tsp
Salt
Masala
Oil
Jeera - 1 tsp
Cinnamon sticks - 1 in
Bay leaf - 1
Black cardamom - 1
Green cardamom - 2
Star anise - 1/2 star
Cloves - 2-3
Black peppers - 4-5
Onions - 1 cups to fry until crispy (or 2/3 cup crispy)
Tomatoes - 1/2 cup (1/2 inch diced)
Green chili - 2
Ginger paste - 1/2 tbsp
Garlic paste - 1/2 tbsp
Turmeric powder - 1/2 tsp
Prep
Spinach / Palak - 1/4 cup (Boiled and paste)
Cashew paste - 1/4 cup
Final Cooking
Ghee
Jeera - 1 tsp
Ginger garlic paste - 2 tbsp
Green chili - 1 tsp (crushed or paste)
Cream - 2 tbsp
Coriander leaves - 2 tbsp (chopped finely)
Method
Masala prep
- Heat oil in a pan. Add whole garam masala and fry for a minute. Do not burn
- Add onions and fry until crispy. Or use crispy onions.
- When onions are crispy, add tomatoes and green chili. Fry till tomatoes are mushy
- Add ginger and garlic paste. Fry for a couple of minutes
- Add turmeric and fry until raw smell is gone
- Allow to cool and grind to paste with minimum use of water
Chicken prep
- Heat a oil or ghee in a vessel. Fry marinated chicken with marinade until oil separates. There may be some gravy left
Main dish prep
- Heat ghee in a vessel. Add jeera and fry
- Add ginger garlic paste and fry 1-2 mins
- Add crushed green chilis or green chili paste and fry for 1-2 mins
- Add palak paste and fry for 3-5 mins
- Add cooked chicken with the gravy / juices. Cook for 3-4 mins
- Add cashew paste and cook until oil separates
- Add hot water to make a thick gravy. Cook for a minute
- Add masala paste and cook until oil separates
- Add 2 tbsp cream, chopped coriander leaves. Turn off heat and mix well
References
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