Recipe by Chrysl Castelino
Ingredients:
1 kg chicken (cut into medium size pieces)1 large onion (cubed)
1 capsicum (cubed)
2 tbsp kasuri methi
150 ml fresh cream
1 lime - juice
salt to taste
3-4 tbsp butter/ghee
oil for frying
For the marinade
3 tbsp corn flour
1 egg (beaten)
1/2 tsp salt
3 tbsp corn flour
1 egg (beaten)
1/2 tsp salt
For the masala paste
8-10 almonds (soaked in water)
2 large onions
5 green chillies
1" ginger
8-10 cloves garlic
8-10 almonds (soaked in water)
2 large onions
5 green chillies
1" ginger
8-10 cloves garlic
For the dry powder
1/2 tsp jeera/cumin
1 tsp fennel seeds
4 cardamoms
1" cinnamon
3-4 cloves
Steps:
1/2 tsp jeera/cumin
1 tsp fennel seeds
4 cardamoms
1" cinnamon
3-4 cloves
Steps:
- Clean the chicken well and drain out all the excess water.
- Soak the almonds in warm water for half an hour.
- In a bowl, add the chicken, salt, beaten egg and corn flour and mix well.
- In a pan, heat oil.
- Add the chicken and shallow fry till brown on all sides.
- In another pan, heat 1 tsp oil.
- Add the onions and capsicum. Fry on high flame for 2-3 minutes. Do not over cook this as the vegetables need to be crunchy.
- In a pan, dry roast the ingredients for the dry powder and grind to a fine powder.
- Combine this dry masala powder with all the ingredients for the masala paste including the soaked almonds along with 1/2 cup water and grind to a smooth paste.
- Heat butter/ ghee in a kadai and fry the ground masala paste till the oil separates. Do not brown the masala.
- Add a cup of water and bring to a boil.
- Now add the fried chicken and season with salt. Simmer for 10-15 minutes till the chicken is cooked.
- Add the fresh cream, kasuri methi, lime juice and mix well.
- Turn off the flame and add the fried onions and capsicum.
- Serve hot with rotis, naan or chapathi.
- ENJOY!