Ingredients
chicken - 250 gm
yoghurt - 1 cup
paste of 15 to 20 cashewnuts
onion - 1 chopped
garlic flakes - 5 to 6 crushed
green chillli - `1
red chillli powder - 1 tsp
roasted cumin powder - 1 tsp
turmeric powder - 1/2 tsp
salt as per taste
kasoori methi - 1 tsp
corriander leaves for garnishing
Method
In a bowl, mix together chicken pieces, yoghurt, paste of cashewnuts, red chilli powder, roasted cumin powder, turmeric powder and salt and leave it to marinate for half an hour.
Heat oil in a pan, add onions, green chilli and garlic and fry till golden brown in color. Add this marinated chicken with the masala and cook on a low flame till the gravy thickens and the chicken becomes soft and tender. In the end, add kasoori methi leaves and garnish with corriander leaves.
chicken - 250 gm
yoghurt - 1 cup
paste of 15 to 20 cashewnuts
onion - 1 chopped
garlic flakes - 5 to 6 crushed
green chillli - `1
red chillli powder - 1 tsp
roasted cumin powder - 1 tsp
turmeric powder - 1/2 tsp
salt as per taste
kasoori methi - 1 tsp
corriander leaves for garnishing
Method
In a bowl, mix together chicken pieces, yoghurt, paste of cashewnuts, red chilli powder, roasted cumin powder, turmeric powder and salt and leave it to marinate for half an hour.
Heat oil in a pan, add onions, green chilli and garlic and fry till golden brown in color. Add this marinated chicken with the masala and cook on a low flame till the gravy thickens and the chicken becomes soft and tender. In the end, add kasoori methi leaves and garnish with corriander leaves.
