Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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, curd, 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.
  • Now 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.