Chicken Lapeta Curry- Nancy Voni

Recipe by Nancy Suares

Ingredients:
750 gms chicken

To marinate:
1 tsp coriander powder
1 tsp jeera/cumin powder
1 tsp red chilli powder
1 tsp kasoori methi powder
1 tsp chaat masala powder
2 tbsp hung curd
1 tbsp ginger garlic paste
salt to taste

To cook the dish:
100 gms butter or oil 

5 cardamom
5 cloves
4" cinnamon piece
2 onions
1 tbsp ginger garlic paste
2 small tomatoes (puréed) or 3 tbsp tomato puree
2 tsp coriander powder
1 tsp red chilli powder
1/2 tsp jeera/cumin powder
1/2 tsp turmeric powder

To grind to a fine paste:
2 tbsp grated coconut
2 green chilies
10 whole cashews
1/4 cup coriander leaves
2 tbsp hung curd
1/2 cup of water

To garnish:

3 tbsp cream
2 tsp kasoori methi
1/4 cup coriander leaves

1 fried egg 

Steps:

1. In a large bowl, add the chicken, coriander powder, jeera powder, red chilli powder, kasoori methi powder, chaat masala powder, hung curd, ginger garlic paste and salt. Mix everything & set aside for 1 hour. 
   
   
2. Meanwhile, in a mixie jar, add coconut, green chilies, cashews, coriander leaves, hung curd with water. Grind to a fine paste. Keep aside. 
   
   
3. Fry an omelet, cut it to long strips to decorate your dish before serving. Keep aside. 
   
   
4. In a large pan, heat butter or oil.
5. Add cardamom, cloves, cinnamon, onions. Fry all these till onion turns golden brown.
6. Now add the marinated chicken and sauté for 15 minutes on low flame.
7. Now add ginger garlic paste, tomato puree, coriander powder, red chilli powder, powder, turmeric. Cover and cook for two minutes. 
8. Add the ground paste to the chicken. Let it boil till the gravy thickens and the chicken is cooked till it is tender (about 7-8 minutes on low flame)
9. Turn off the gas. Add cream, kasoori methi and coriander leaves. 
10. Decorate with the omelet strips. 
11. ENJOY!