An exotic Mughlai dish full of richness originated from Afghan cuisine and modified goes very well with assorted Indian breads.
Chicken- boneless (cut in 10 pieces)
Tomatoes 2 large (grind to a paste)
Onions 2 large (Chopped)
Double cream 1/4 cup
Yogurt 1/4 cup
Lemon juice 2 tbps
Ginger & garlic paste 2 Tbps
Red chilli powder 2 Tbps
Garam masala powder 1tbps
Coriander powder 1 tbps
Salt to taste
dry fenugreek leaves 1tbps
bullet green chilli 2 (sliced)
cashew nuts paste 1 cup
fresh coriander handful
Oil 1/2 cup
Ghee 1/2 tbsp
1: Marinate chicken with salt, red chilli, ginger & garlic paste, lemon juice mix well cover and keep in the fridge for 1 hour.
2: Then add the yogurt in the chicken mix well.
3: Now add the chicken in a pot and cook the chicken till all the liquid dries on high flame.(keep aside)
4: Heat oil and fry the onions, cashew nuts till light golden on high flame.
5: Then remove the onions and cashew nuts from the oil, grind it to a smooth paste can add milk or water to grind.
6: Heat ghee in a pot add ginger & garlic paste and fry for 1 to 2 minutes on high flame.
7: Then add the tomato paste, milk, garam masala, coriander powder mix and cook on medium flame for 4 to 5 minutes.
8: Then add cream, chaat masala, and the grinded paste of onions & cashew nuts mix well and cook till the oil comes ghee comes on the surface on medium flame.
9: Now add the chicken which was kept aside with fenugreek leaves, green chilli, water 1/2 cup mix and cook till the ghee comes on the surface on medium flame.
10: Then add the fresh coriander and mix.
11: Serve hot with naan/roti.