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Ingredients
- Chicken - 1 medium (cut into pieces)
- For marinating:
- Chilli Powder - 1/2 tablespoon
- Salt - 3/4 teaspoon
- Yoghurt/Curd - 120 ml
- For making paste 1:
- Almonds - 50 g
- Cardamom - 2
- Cloves - 2
- Cinnamon - 1/2 inch stick
- Water - 1/2 cup
- For making paste 2:
- Sliced Onion - 2 medium
- Tomato - 1 (chopped)
- Ginger Garlic Paste - 2 teaspoon
- Oil - 4 tablespoon
- Salt to taste
- Turmeric Powder - 1/2 teaspoon
- Chopped Mint - 2 tablespoon
- Water to make up the gravy
Details
Level of difficulty Average
Preparation time 10mins
Cooking time 30mins
Cost Average budget
Preparation
Step 1
Marinate the cleaned chicken with chilli powder, salt and yoghurt for 30 minutes. Dry roast the almonds, cardamom, cloves and cinnamon. When cooled - make it into a smooth paste with 1/2 cup water.
Step 2
Heat oil, fry the sliced onion till golden. Add the chopped tomato, ginger garlic paste, turmeric powder, chopped mint and salt. Saute till oil begins leaving the sides. Remove from heat and when slightly cool grind it into a smooth paste.
Step 3
Transfer the onion mix paste back to the pan and add the almond paste, Mix well and add the marinated chicken. Cover and cook till the chicken is done. Check in between and add water to make up the required gravy.
If you are using boneless chicken - marination time can be reduced to half.
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