Got this recipe from the net and it was a superb one. The best part is the gravy which is finger lickin' good. :-) Planning to do this with some fried onion next time.
Marinate the chicken with this paste along with the remaining curd overnight.
Add the oil and ghee in a pan. When it is hot, add whole garam masala.
Once it splutter, add the marinated chicken and cook slowly over low heat.
When the cooking is midway add the poppy seed paste and continue cooking.
Add some kasmiri chilli powder dissolved in water.
After 10-15 minutes, add the cashewnut paste and cook till the chicken is cooked thoroughly.
Adjust the seasoning. Remove from heat and add the rose water and nutmeg powder. Keep covered for 10 minutes.
Serve with roti or paratha.
Ingredients
- Chicken - 1 kg, cut into big pieces
- Hung card - 1/2 cup
- Ginger paste - 1 tbsp
- Garlic paste - 1 tbsp
- Whole red chilli - 4-5
- Some green chilli, if you like extra tang
- Poppy seed paste - 1/2 cup
- Cashew paste - 2 tbsp
- Nutmeg powder - 1 tsp
- Mustard oil - 2 tbsp
- Ghee - 1 tbsp
- Whole Garam masala
- Salt to taste
- Few drops of rose water
Make a paste of ginger, garlic with all the chillis and a tbsp of curd.
Marinate the chicken with this paste along with the remaining curd overnight.
Add the oil and ghee in a pan. When it is hot, add whole garam masala.
Once it splutter, add the marinated chicken and cook slowly over low heat.
When the cooking is midway add the poppy seed paste and continue cooking.
Add some kasmiri chilli powder dissolved in water.
After 10-15 minutes, add the cashewnut paste and cook till the chicken is cooked thoroughly.
Adjust the seasoning. Remove from heat and add the rose water and nutmeg powder. Keep covered for 10 minutes.
Serve with roti or paratha.
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