Ingredients
- Onion 1 large
- Almonds 10-12
- Water ¼ Cup
- Ginger sliced 2-inch piece
- Garlic 3 cloves
- Green chillies 3-4
- Fresh coriander handful
- Yogurt 1 Cup
- Coriander powder 1 tsp
- Salt 1 tsp or to taste
- White pepper powder ½ tsp
- Cumin powder 1 tsp
- Dried fenugreek leaves 1 tsp
- Black pepper powder ½ tsp
- Lemon juice 1
- Cream ½ Cup (room temperature)
- Boneless chicken cubes 750g
- Cooking oil 1 tbsp
- Onion cubes 1 medium
- Capsicum cubes 1 medium
- Cooking oil 2 tbsp
- Butter 1 tbsp
- Green cardamom 3-4
- Cloves 5-6
- Water ¼ Cup or as required
- Charcoal for smoke
- Oil
- Fresh coriander chopped
Step 1
In a saucepan,add onion, soaked almonds & water, bring it to boil & cook on low flame for 2-3 minutes. Then cook for 10 minutes.
Step 2
Let it cool.
Step 3
Transfer to a blending jug, add ginger,garlic,green chillies,fresh coriander,blend well & set aside.
Step 4
In a dish,add yogurt,blended paste,coriander powder,salt,white pepper powder,cumin powder, dried fenugreek leaves,black pepper powder,lemon juice,cream & mix well.
Step 5
Add chicken & mix well & marinate for 30 minutes.
Step 6
In a cast iron skillet,add cooking oil & heat it.
Step 7
Add marinated chicken & cook on medium flame from all sides until done (6-8 minutes) & reserve remaining marinade for later use.
Step 8
In a wok,add cooking oil,onion,capsicum for 1 minute & set aside.
Step 9
In the same wok,add cooking oil,butter & let it melt.
Step 10
Add green cardamom,cloves & cook for a minute.
Step 11
Add reserved marinade,mix well & cook on medium flame for 2-3 minutes.
Step 12
Add water,mix well & bring it to boil. Add cooked chicken,mix well,cover & cook on low flame for 10-12 minutes.
Step 13
Add sauteed onion & capsicum & mix well.
Step 14
Turn off the flame & give coal smoke for 2 minutes. Garnish with butter,fresh coriander & serve!
