INGREDIENTS
- Boneless chicken – 500gm
- Onions – 4 large
- Tomatoes – 6 larg, freshly puréed.
- Ghee – 3 tbsp
- Ginger garlic paste – 2 tbsp
- Kashmiri chilli powder – 2 tsp
- Cumin powder – 1/2 tsp
- Coriander powder – 1 tbsp
- Garam masala – 1 tbsp
- Curd – 1 cup
- Cream – 3 tbsp
- Mint leaves – 1 tbsp finely chopped
- Coriander leaves – 2 tbsp finely chopped
- Kasuri methi – a large pinch
- Green chillies – 2, finely chopped
- Salt to taste
METHOD
- – Cut chicken into tikka sized pieces.
- – Finely chop 3 onions and cut 1 onion in 6 pcs and separate the layers.
- – Add chili powder to the curd and beat till smooth add cumin powder, coriander powder and mix well.
- – Marinade the chicken with salt, half the chilli powder and half ginger garlic paste.
- – Heat a deep pan and add ghee. Add ginger and garlic pastes, sauté for 2 min. Add finely chopped onions and sauté till golden brown.
- – Add tomato purée and little salt, cook till oil separates.
- – Add beaten curd, cook till oil separates.
- – Add marinated chicken and the layered onions. Cook on high heat for 4 minutes then cover and cook on low heat for 10 minutes.
- – Add garam masala and mix well.
- – Heat a small pan. Add cream, coriander leaves, mint leaves, kasoori methi and green chillies. Cook on high heat for 5 minutes stirring continuously.
- Add to the chicken. Mix well and cook for another two minutes.
- Serve hot with either rice or rotis.
I definitely love this!
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