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Prep Time: 180 Minutes Cook Time: 60 Minutes |
Ready In: 240 Minutes Servings: 4 |
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This recipe was submitted by Mini Reji to the Thursday magazine and appeared in the issue dated September 13th-19th'2007. It is incredibly rich and tasty. Give it a shot, you'll love it! Ingredients:
1 whole chicken, washed, de-skinned and cut into pieces |
200 g butter |
3 cloves |
2 inches cinnamon sticks, broken |
10 cashews, soaked |
1/2 teaspoon ground fenugreek |
1 teaspoon red chili powder |
200 g onions, finely chopped |
8 garlic flakes, finely chopped |
2 inches ginger, finely chopped |
200 g tomatoes, boiled |
1 bunch fresh coriander leaves, washed and finely chopped |
50 g fresh cream |
1 teaspoon coriander powder |
Directions:
1. In a bowl, mix together the chicken pieces with salt and turmeric powder.
2. Keep aside for 2 hours. Note: The longer you keep this, the tastier your chicken.
3. In a pot, boil the chicken in a glass of water.
4. Once the chicken is semi-cooked, drain the water and keep aside.
5. Mix the drained water with the fried onions and cashews as well as the boiled tomatoes.
6. Prepare a paste of the above mixture.
7. Now, in a large saucepan, melt the butter until it becomes frothy.
8. Fold in cloves, cinnamon sticks and the half boiled chicken pieces.
9. Mix thoroughly and then add the ginger and garlic followed by red chilli and corriander powders.
10. Now, stir in the paste prepared from tomatoes, onions and cashewnuts.
11. Cook on medium heat until the oil separates.
12. Drizzle in some fresh cream.
13. Add corriander leaves and methi powder as a garnish.
14. Serve hot with Indian Basmati rice.
15. Enjoy a hearty meal!
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