What you need
Marinade:
2 pounds boneless chicken cut into bite size pieces or slightly bigger
1 tsp turmeric
1 tsp coriander powder
1 tsp red chilli flakes
1 tsp cumin powder
2 tsp minced garlic
1 cup yoghurt
Salt to taste
½ tsp garam masala
½ an onion sliced thin
How to:
Mix all the ingredients and refrigerate for a couple of hours
What you need:
1 red onion sliced thin
Some oil/butter
1 clove garlic minced
½ inch ginger julienned
½ tsp ilaichi seeds or 3 whole cardamoms
1 ½ tsp coriander powder
Pinch or 2 saffron threads
1 bay leaf
Black pepper
½ cup ground almonds
Some milk or cream (amount depends on how you like your gravy)
How to:
ENJOY!
Marinade:
2 pounds boneless chicken cut into bite size pieces or slightly bigger
1 tsp turmeric
1 tsp coriander powder
1 tsp red chilli flakes
1 tsp cumin powder
2 tsp minced garlic
1 cup yoghurt
Salt to taste
½ tsp garam masala
½ an onion sliced thin
How to:
Mix all the ingredients and refrigerate for a couple of hours
What you need:
1 red onion sliced thin
Some oil/butter
1 clove garlic minced
½ inch ginger julienned
½ tsp ilaichi seeds or 3 whole cardamoms
1 ½ tsp coriander powder
Pinch or 2 saffron threads
1 bay leaf
Black pepper
½ cup ground almonds
Some milk or cream (amount depends on how you like your gravy)
How to:
- Fry the onion until golden brown and fry the ground almonds, garlic, ginger, coriander powder, and cardamom for a couple of minutes
- Add the remaining ingredients including the chicken and marinade
- Continue to fry on low- medium while stirring for at least 10 minutes till chicken is half cooked (it really doesn’t look appetizing at this point)
- Keep on low and add the milk or cream
- Cover and simmer for about 20 minutes or until chicken is cooked through
- Check for salt and add any if needed
- Serve with rice boiled with some whole spices/cinnamon
ENJOY!
