Ingredients non vegetarian 2 servings

• 1 1/2 lb chicken (boneless / skinless breast pieces)
• 1 1/2 " piece ginger
• 10-12 cloves garlic
• 1/2 cup yogurt
• 2 onions sliced
• 2 tomatoes chopped
• 2 tsp chili powder
• 1/2 tsp turmeric
• 1/2 cup grated coconut
• 7-8 cloves
• 7-8 pepper corns
• 1 1/2 tsp coriander seeds
• 1" cinnamon
• 1/2 tsp fennel seeds (saunf)
• 7-10 cashew nuts
• 15-20 almonds
• 2-3 tbsp ghee (butter) or oil
• Cilantro for garnishing
• Salt to taste

Directions

1. Blend ginger, garlic and yogurt to a fine paste.
2. Heat ghee or oil in a skillet and fry the onions until golden brown.
3. Add the yogurt paste to the onions and fry till brown. Add chili powder and turmeric.  Fry for 2 more  minutes. Add the tomatoes and fry for another 4-5 minutes.
4. Add chicken and salt. Cook under low flame for 40-45 minutes or till the chicken iscooked by covering the pan.
5. While the chicken is being cooked, blend coconut, cloves, pepper, coriander, cinnamon,fennel & nuts to a fine paste.
6. Add the above paste to the cooked chicken and bring to a boil. Garnish with fresh cilantro.
7. Serve with hot fried rice or with naan (flat bread).

Comments