No. of Portions
Red chilly paste:100Gm
Poppy seeds paste:150Gm
Cashew nuts paste :150Gm
1. Clean, skin and cut chicken in small Indian curry pieces. Apply salt and turmeric.
2. Slice onions. Chop green coriander.
Heat ½ the fat, fry onions to a light brown colour. Remove and grind to a smooth paste.
Heat the remaining fat, sauté ginger-garlic paste, poppy seeds paste and red chilly paste. Add curd and fry well.
Add onion paste and fry well. Add chicken pieces and sauté well.
Adjust salt. Cover and cook until chicken is done.
When chicken is cooked add cashew nuts paste, cream and simmer for a minute.
Serve hot, garnished with green coriander.
tender pieces of chicken well cooked in a fairly thick and rich gravy.