Ingredients
The following ingredients have 4 Servings
- Chicken - 1 whole chicken (2 lbs cut into small pieces)
- Almonds - 10
- Cashew nuts - 10 (You can also add all almonds too)
- Onion - 4-5 (finely chopped)
- Yogurt - 1 cup
- Ginger garlic paste - 2 tbsp
- Whole Garam Masala - 1 piece cinnamon, 4 cloves and 2 cardamon
- Coconut Milk/ Cream - 1 cup (Adding coconut milk gives a south Indian flavor)
- Green Chillies - 5 (or as needed)
- White Pepper - 2 tsp
- Corriander-cumin powder - 1 tbsp (optional)
- Fennel Seeds - 1 tsp
- Salt - to taste
- Cilantro - for garnish
- Toasted sliced almonds - 2 tbsp (for garnish)
Instruction
- Soak the almonds, cashews and green chillies for 5-10 minutes and make a paste of it along with the soaked water. Keep aside.
- Heat oil in a pan, add the garam masala and fennel seeds.
- Fry the chopped onions till it sweats. Next fry the ginger garlic paste.
- Add the ground almond-cashew-chilly paste.
- Next add the corriander-cumin powder and 1/4 cup of water to prevent the masala from getting burnt.
- Cover and cook this paste for 15 minutes till oil separates from the masala.
- Now add the yogurt and chicken pieces and saute for 5 minutes.
- Add the coconut milk/cream, required salt, white pepper powder and more water as needed. Cover and let the chicken cook till it is completely cooked.
- Garnish with finely chopped cilantro and sliced almonds
