• Preparation Time : 1.30-2 hour
  • Cook Time : 31-40 minutes
  • Ready In : 2 Hrs
  • Recipe Servings : 4

Be a kid or a teenager or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favorite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavor may change but its flesh remains high in protein, low in fat and can be digested easily.

Ingredients

  • Boneless chicken cut into 16 pieces400 grams
  • Ginger paste 1 1/2 teaspoons
  • Garlic paste 3 teaspoons
  • Kashmiri red chilies paste3 tablespoons
  • Salt to taste
  • Black salt (kala namak) 1/2 teaspoon
  • Turmeric powder 1/2 teaspoon
  • Yogurt 2 tablespoons
  • Garam masala powder 1/2 teaspoon
  • Carom seeds (ajwain) 1/4 teaspoon
  • Lemon juice 3 1/2 teaspoons
  • Gram flour (besan) 1/2 tablespoon
  • Red chilies crushed1/2 teaspoon
  • Oil 3 tablespoons
  • Onions 4 medium
  • Oil 5 tablespoons
  • Green capsicums cut into 1 inch pieces2 medium
  • Tomatoes Seeded and cut into 1 inch pieces4 medium
  • Ginger chopped1 1/2 inch piece
  • Garlic cloves chopped10
  • Coriander powder 1 teaspoon
  • Turmeric powder a pinch
  • Tomato puree 1/2 cup
  • Khoya/mawa grated1/4 cup
  • Salt to taste
  • Red chili powder 1/2 teaspoon
  • Green cardamom powder 1/4 teaspoon
  • Dried fenugreek leaves (kasoori methi) powdered 1/2 teaspoon
  • Fresh cream 2 tablespoons
  • Honey 2 tablespoons

Method/ Directions

Step 1

Place chicken in a bowl, add ginger paste, garlic paste, Kashmir red chili paste, salt, black salt, turmeric powder, yogurt, garam masala powder, carom seeds, lemon juice, gram flour, crushed red chilies and mix well. Let them marinate for 1-2 hours.

Step 2

Heat oil in a flat nonstick pan, add the chicken pieces and cook for 3-4 minutes on high heat. Reduce heat and cook.

Step 3

For gravy, chop 2 onions in a chopper. Cube the remaining 2 and separate layers. Cut green capsicums into 1-inch pieces. Halve and remove seeds of 2 tomatoes and cut them into 1-inch pieces.

Step 4

Heat 3 tbsp oil in another nonstick pan, add cubed onion layers, capsicums, and tomatoes and saute for 2-3 minutes. Transfer to a bowl.

Step 5

Turn over the chicken pieces in the first pan and let the other side cook.

Step 6

Heat 2 tbsp oil in the second pan and add cumin seeds. When they begin to change color add chopped onions and saute.

Step 7

Grind remaining tomatoes. Add garlic and ginger to the pan and saute. Add freshly ground tomatoes and continue to saute.

Step 8

Add coriander powder, a pinch of turmeric powder and saute for a minute. Add tomato puree and mix. Add khoya and mix and saute for a few minutes.

Step 9

Add salt, red chili powder, green cardamom powder, kasoori methi and mix and continue to saute until oil begins to separate. Add chicken pieces and mix.

Step 10

Add fresh cream and honey and mix. Add the sautéed vegetables and mix.

Step 11

Serve hot.

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