Ingredients |
|
| Chicken cubes | 500 grams |
| Onion (payaz), chopped | 1 cup |
| Tomato (tamater), chopped | ½ cup |
| Capsicum (Shimla), chopped | in cubes |
| Garlic-ginger (adrakh lahsan) paste | 1 table spoon |
| Yoghurt (dahi) | 2 table spoon |
| Cashew nut (kaju) powder | 1 table spoon |
| Vegetable Oil | 4 table spoon |
| Saffron (kesar) | few strands |
| Cream (malai) | 4 table spoon |
| Milk (doodh) powder | ½ tea spoon |
| Dry fenugreek Leaves (kasuri methi) | 2 tea spoon |
| Red chili (lal mirch) powder | ½ tea spoon |
| Turmeric (haldi) | ½ tea spoon |
| Cinnamon (dalchini) | 1” piece |
| Whole red chili (sabut lal mirch) | 2 piece |
| Cloves (laung) | 2 piece |
| Salt | to taste |
Kadhai Masala |
|
| Cumin seeds (jeera sabut) | 2 table spoon |
| Coriander seeds (dhaniya) | 2 table spoon |
| Black pepper (kali mirch) | 1 table spoon |
Method
- 1. Roast and grind the “kadhai masala” and keep aside.
- 2. Mix curd, cashew nut powder, saffron, dried fenugreek leaves and milk powder and set aside.
- 3. Make a smooth paste of onion, garlic, ginger and tomatoes.
- 4. Heat oil and add whole chillies, cinnamon, cloves and stir it.
- 5. Add “Kadai masala paste”, turmeric powder, red chilli powder and fry till oil separates.
- 6. Add chicken pieces, cook it for 8- 10 minutes.
- 7. Now, add 1/2 cup of water cook it covered for 15 minutes.
- 8. Add the curd mixture and cook it covered on a slow flame for thick gravy.
- 9. Add capsicum and cook it for 5 more minutes. Garnish it with fried chillies.
- Recipe Type : Bihar, Chicken, Curries, Non vegetarian, Non Vegetarian, Regional
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