1 kg boneless chicken
1 lemon (juice)
Salt to taste
1 tsp red chilli powder 
1 cup fresh yoghurt 
2 tsps garam masala
2 tsps coriander powder
1 tsp cumin powder
1/4 tsp turmeric powder
8-10 peppercorns
6 cloves
1" stick of cinnamon
Seeds from 3-4 pods of cardamom 
2 bay leaves 
8-10 almonds
2 onions chopped
2 tsps garlic paste
1 tsp ginger paste
1/2 litre chicken stock
3 tbsps cooking oil
3 tbsps butter
coriander leaves for garnishing

Directions to cook:

step1: Mix the chicken with lime juice, salt and red chilli powder in a bowl and allow to marinate for about 1 hour. 

step2: Roast the cloves, peppercorns, cinnamon, cardamom, bay leaves and almonds till they darken slightly and then grind into a powder. 

step3: Mix the yoghurt, whole spice powder and all the other spices together and add them to the chicken and allow marinating for another hour. 

step4: heat the oil in a pan and add the onions. Fry till golden brown and then add the ginger and garlic pastes. Fry for a minute. 

step5: now add the chicken from the chicken-spice mix and fry.  

step6: now add the chicken stock and remaining part of the mix to the chicken. 

step7: cook till the chicken is done and the gravy is reduced to half its original volume. 

step8: melt the butter and add it to the chicken. 

step9: garnish with coriander leaves and serve with butter naan, roti etc.

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