Image Courtesy of Shahina Parkar
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300 grams of Chicken
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2 Onions (thinly sliced)
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1 Tomato (chopped)
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3 Green Chillies (sliced)
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A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)
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Salt (to taste)
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1 tsp. of Turmeric Powder (Pisi Haldi)
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1 tsp. of Red Chilli Powder (Pisi Lal Mirch)
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1 tsp. of Coriander Powder (Pisa Dhania)
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100 grams of Cashewnut Paste
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150 grams of Ginger Paste (Pisi Adrak)
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150 grams of Garlic Paste (Pisa Lehsan)
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250 grams of Butter
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150 grams of Cooking Oil
- Heat oil in a pot or handi until hot. Add onions and fry until they are golden brown to transparent. Add in the chicken pieces and stir for 3-4 mins. Add in ginger paste, garlic paste, tomato, green chillies, and cashewnut paste; stir for a few minutes.
- Add red chilli powder, turmeric powder, coriander powder, butter, and salt to taste. Add some water as required. Cover and cook on low heat until the chicken is well done.
- Garnish with coriander/cilantro leaves and mix.
Tip: You may freeze the chicken bones to use in soups or stocks.
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