Recipe by Joshua Lasrado
Ingredients:
1 kg boneless chicken (cut in cubes)
To marinate the chicken:
1/4 tsp cinnamon powder
1 tbsp coriander powder
2 tsp Kashmiri chili powder
2 tsp pepper powder
4 tbsp yogurt
1 1/2 tbsp ginger garlic paste
1 tsp salt
To grind:
1/2 cup cashew nuts
5 cardamom pods
1 cinnamon stick
5-6 cloves
1 star anise
1 tsp fennel seeds
1 tsp garam masala powder
3 green chillies
5 pods garlic
1/4 cup cooking cream
1/2 cup milk
For the gravy base
3 tbsp ghee
2 onions (very finely chopped)
2 tbsp tomato paste
To Garnish
2 tbsp kasuri methi (crushed)
1" ginger (cut in julienne)
1 tbsp cream
Steps:
- Marinate the chicken and set aside for 4-6 hours, preferably overnight.
- To a blender jar, add all the ingredients listed for grinding. Grind with a little water till it is a smooth consistency. Set aside.
- In a vessel, heat ghee.
- Add onions and fry till translucent.
- Add tomato paste and fry till the raw smell goes, about 4-5 minutes.
- Add the marinated chicken and fry till the chicken is almost cooked.
- Add the ground masala and mix to coat the chicken.
- Add water according to the desired consistency and bring to a boil.
- Add cream, kasuri methi and ginger.
- ENJOY!