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1 kilogram of Chicken (cut into pieces)
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1 medium Onion (peeled & chopped)
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1 Red Chilli (Lal Mirch) (more or less may be used depending on taste preferance.)
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2 Cloves (Loung)
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2 Cardamom Pods (Choti Ilaichi)
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1 (½" piece) of Cinnamon Stick (Dal Cheeni)
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1 Bay Leaf (Tezz Patta)
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A bunch of Fresh Cilantro Leaves (Hara Dhania) (chopped)
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1 tsp. Coriander Powder (Pisa Dhania)
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½ tsp. Cumin Powder (Pisa Zeera)
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1 tsp.
Garam Masala Powder
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1 ¼ tsp. Red Chilli Powder (Pisi Lal Mirch)
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½ tsp. Turmeric Powder (Pisi Haldi)
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3 small can of Tomato Paste
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1 carton of Light Whipping Cream
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1 tsp. Ginger Paste (Pisi Adrak)
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1 tsp. Garlic Paste (Pisa Lehsan)
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Salt (to taste)
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Cooking Oil (as needed)
- Heat oil in a pot on medium heat. Add the red chilli, cloves, cardamom pods, cinnamon stick, and bay leaf. Fry until the bay leaf turns golden brown.
- Add chopped onion; fry for a few minutes. Add ginger paste and garlic paste; fry for another 4 to 6 minutes.
- Add chicken pieces and fry for another 5 minutes or so. Sprinkle on top the salt, red chilli powder, coriander powder, cumin powder, and turmeric powder; mix
- Add 1 glass of water; mix and cover on low heat; cook for about 20 minutes or until chicken is almost done.
- Add can of tomato paste; mix and continue cooking on low heat until chicken is well done.
- Finally add the whipping cream and cook for another few minutes. Add
garam masala powder
and coriander leaves; cook for another couple minutes and remove from heat.
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