Chicken cooked in a rich yoghurt almond gravy along with caramelised onions and green cardamoms.
As fancy as it sounds, it is really very simple to make.
Make this for your next party and see how fast it vanishes.
A few points to remember –
1. Make sure the yoghurt is well whisked and at room temperature. This will prevent the yoghurt from curdling.
2. When incorporating yoghurt in the saucepan, always remove the saucepan from fire.
3. Same goes with cream – remove the saucepan from heat and then add in the cream. Mix it well and then put the saucepan back on heat.
4. It is always best to make fresh ginger and garlic paste as it imparts a stronger and fresher taste. A mortal and pestle comes very handy in preparing fresh paste.
5. This recipe is not that spicy, however you may add some green chillies along with ginger and garlic paste and some more of red chilli powder if you prefer a hotter taste.
1. Chicken – 300 gms boneless chicken, cubed
2. Onions – 2 large, finely chopped
3. Ginger – 1 inch piece, made into paste
4. Garlic – 5-6 cloves, made into paste
5. Yoghurt – 1 large cup, whisked well
6. Almonds – 12-15, powdered in a mixer
7. Green Cardamoms – 4-5
8. Pepper powder – a pinch
9. Turmeric powder – 1/2 tsp
10. Red Chilli Powder – 1 tsp
11. Coriander Powder – 1 tsp
12. Garam Masala powder – 1 tsp
13. Salt – 1 tsp or to taste
14. Cream – 1/2 cup
15. Coriander Leaves – 2 tbsp for garnishing
16. Oil – 1 tbsp
17. Butter – 2 tbsp
Grind the almonds in a mixer grinder to a fine powder. Mix the almond powder with the whisked yoghurt. Keep aside.
Heat the oil and butter together in a saucepan.
Once the oil is hot, add the green cardamoms and let it sizzle for a few seconds.
Now add the chopped onions and mix well. Fry the onions until they are golden brown.
Now add the ginger garlic paste and mix well. Continue to fry for a minute or two.
Next add the turmeric powder (haldi), red chilli powder, coriander powder (dhania powder), garam masala powder and pepper powder. Mix the masalas well and fry for a minute, stirring continuously.
Now add the chicken pieces. Cook the chicken, stirring around, until all the pieces turn white.
Now remove the saucepan from heat and mix in the yoghurt-almond powder paste. Bring the saucepan back on heat and let it come a boil.
Add salt to taste and mix well.
Now lower the heat, cover the pan and cook the chicken for 18-20 minutes until the chicken is soft and cooked through.
Now to add the cream, remove the saucepan again from heat and mix in the cream. Put the saucepan back on heat and heat for another 1-2 minutes only.
Garnish with coriander leaves
Serve with chapatti.