Method

• 1. Marinate chicken pieces with curd, garlic ginger paste, salt and red chilli. Leave it for 30 minutes.
• 2. After 30 minutes heat little oil in a pan and cook chicken till it becomes soft. If required add little water and cook it well.
• 3. Finely chop onion, garlic, ginger, tomatoes and green chilies.
• 4. Heat clarified butter in a pan, add whole brown cardamom, green cardamom, cinnamon, mace, clove, black pepper, cumin seeds and coriander seeds and fry it for 2-3 minutes.
• 5. Now add onion and fry it till it turns pink.
• 6. Then add cashew nuts, ginger, garlic, green chilies and tomatoes and cook it on medium heat till tomato becomes soft. (It may take 12-15 minutes).
• 7. Once done remove it from flame and let it cool for sometimes.
• 8. Once it is completely cooled, grind it to a smooth paste. Now stain the mixture with a strainer.
• 9. Then again heat a pan and add butter with little oil. Add the cooked chicken and stir it.
• 10. Now add ground and stained spices and cook it for 5-7 minutes.
• 11. Add water and salt and set the consistency of gravy as required.
• 12. Now add 2 table spoons of condensed milk / khoya. (If using khoya add 1 table spoon of sugar also).
• 13. Then remove it from the flame and garnish it with cream and hot spices powder.
• 14. Serve “Shahi Chicken” hot with Nan or Tandoori roti.

• Recipe Type : Chicken, Curries, Non vegetarian