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Ingredients:
- Chicken : 700
gms (cut into
medium sized
pieces)
- Sour curd :
100 gms
- Chicken Tandoori
masala : 2 spoon
- Ginger paste
: 1 tea spoon
- Onion : 2 medium
sized
- chopped Garlic
: 3/4 sticks
(paste)
- Cashew nut
paste : 10 nuts
- Clove : 2/3
(powdered)
- Cardamom :
2 (powered)
- Cinnamon :
1 (powered)
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Method:
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- Wash chicken and mar
inate with curd, tandoori
masala and ginger-garlic
paste for half-an hour.
- Then take out chicken
pieces and drain out excess
water from it.
- Mix little flour with
it and set aside.
- Heat oil in kadai and
fry the chicken pieces
by covering the kadai until
turns brown and soft.
- Then add the spices and
fry for 5 minutes.
- When the oil sepa rat
es, add clove, cardamom
and cinnamon power with
it.
- At last mix the cashew
nut paste with the chicken
and get thick gravy.
- Serve hot with roti,
paratha or nun.
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Preparation time: half-an-hour
Servings:
4-5 heads |