Ingredients:
Chicken - 1 kg
Garlic paste - 2 tbsp
Ginger paste- 2 tbsp
Curd- 1 cup
Chilli powder - 2 tbsp
Salt - 3 tbsp or as per taste
Turmeric - 1 tsp
Orange colour - 1 tsp (optional)
Sugar - 1 tsp
Tomato puree - 500 gm
Cashew nuts - 100 gm
Garam masala - 1 tsp
Butter - 100 gm
Cream - 100 gm
Coriander leaves
Oil for frying
Method:
Chicken - 1 kg
Garlic paste - 2 tbsp
Ginger paste- 2 tbsp
Curd- 1 cup
Chilli powder - 2 tbsp
Salt - 3 tbsp or as per taste
Turmeric - 1 tsp
Orange colour - 1 tsp (optional)
Sugar - 1 tsp
Tomato puree - 500 gm
Cashew nuts - 100 gm
Garam masala - 1 tsp
Butter - 100 gm
Cream - 100 gm
Coriander leaves
Oil for frying
Method:
- Cut the chicken into medium size pieces.
- Mix curd, ginger garlic,1 tbsp of chilli powder, salt, turmeric, orange colour in a bowl.
- Add chicken pieces and marinate for 4 hours.
- Heat oil in kadai, separate chicken pieces from marinate and deep fry till golden brown colour.
- Keep aside.
- Grind cashew nuts to make fine paste.
- Heat butter in a pan, add tomato puree and cook till raw smell goes. Add sugar, garam masala, remaining chilli powder and cashew paste and cook for a while. Stir continuously.
- Add fried chicken pieces, salt and cook some more time.
- Switch off the flame and garnish with cream and coriander leaves.
- Serve with roti or rice.
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