Everything goes into a pot to marinade overnight and then throw it into a pan to cook.
ingredients:
• 1 kg chicken, cut into medium pieces
• 15 almonds
• 15 cashews
• 1/2 cup coconut powder
• 250 gm yoghurt
• 3 tbsp ginger garlic paste
• 2 tsp black pepper powder
• 2 tsp red chilli powder
• 2 tsp garam masala
• 1/2 tsp turmeric powder
• juice of 1 lemon
• 2 tbsp red chilli sauce (you’ll find this in an indian grocery store)
• 2 tbsp green chilli sauce (you’ll find this in an indian grocery store)
• 1 tbsp soy sauce
• 1 large tomato puréed
• 4–5 green chillies, slit
• 2 tbsp ghee
• 2 large onions, fried
• mint, chopped
• coriander, chopped
• 1–2 tbsp heavy cream
method:
grind almonds, cashews, and coconut powder with a little water or yoghurt into a smooth paste.
add the paste to the chicken along with ALL the listed ingredients.
marinate for at least 2 hours or overnight.
heat oil in a pan and add the marinated chicken. cook on medium-high flame for 5–7 minutes, stirring frequently.
cover and cook on low flame for about 30 minutes or until the chicken is tender and oil separates.
finish with heavy cream and garnish with chopped coriander
1 Comment
Everything goes into a pot to marinade overnight and then throw it into a pan to cook.
ingredients:
• 1 kg chicken, cut into medium pieces
• 15 almonds
• 15 cashews
• 1/2 cup coconut powder
• 250 gm yoghurt
• 3 tbsp ginger garlic paste
• 2 tsp black pepper powder
• 2 tsp red chilli powder
• 2 tsp garam masala
• 1/2 tsp turmeric powder
• juice of 1 lemon
• 2 tbsp red chilli sauce (you’ll find this in an indian grocery store)
• 2 tbsp green chilli sauce (you’ll find this in an indian grocery store)
• 1 tbsp soy sauce
• 1 large tomato puréed
• 4–5 green chillies, slit
• 2 tbsp ghee
• 2 large onions, fried
• mint, chopped
• coriander, chopped
• 1–2 tbsp heavy cream
method:
grind almonds, cashews, and coconut powder with a little water or yoghurt into a smooth paste.
add the paste to the chicken along with ALL the listed ingredients.
marinate for at least 2 hours or overnight.
heat oil in a pan and add the marinated chicken. cook on medium-high flame for 5–7 minutes, stirring frequently.
cover and cook on low flame for about 30 minutes or until the chicken is tender and oil separates.
finish with heavy cream and garnish with chopped coriander
serve hot with naan 🤍