AOC


April 05, 2018

Prep: 15 mins
Cook: 30 mins
Yields: 8 Servings

Ingredient


10-12 strands Saffron Soaked in 2 tbsp warm milk, 3 tbsp Ghee, 2 tbsp Oil, 2 Black Cardamom, 2 Green Cardamom, 4-5 Black peppercorns, 2-3 Cloves, 1 inch Cinnamon, 1 kg Chicken Curry Cut, 2 tsp Ginger Garlic Paste, 1 cup Golden Fried Onion, 10-15 Cashew Nuts Soaked in warm water, 2 tsp Kashmiri Red Chilli Powder, 2 tsp Coriander Powder, 1/2 tsp Garam Masala Powder, Salt to taste, 1/4 cup Curd Whisked with 1 tsp Maida, 3-4 drops Kewra Essence, 1/2 tsp Cardamom powder.

Procedure

Heat ghee and oil in a pan. When the oil is hot, add black cardamom, green cardamom, black peppercorns, cloves and cinnamon stick. Fry for a few seconds. Add chicken and fry on high heat for 3-4 minutes. Blend golden fried onions and cashew nuts with little water to make a paste. Add the paste in the pan along with ginger garlic paste, yogurt, Kashmiri red chilli powder, coriander powder, garam masala powder and salt. Add 1/2 cup of water and cover the pan and cook till chicken is done. Add kewra essence, cardamom powder and saffron soaked in milk and cook for another minute. Garnish with golden fried onions, almond flakes and saffron strands. Serve hot with laccha Paratha or pulao. Ready !!

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