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Indian Curry Spices & Herbs Healthy Dried Fruits & Nuts Spicy Pickles & Chutneys |
| 600 GMS Chicken, cut into large pieces |
| Oil or butter |
| 250 GMS tomatoes, cut into thick slices |
| 1 bay leaf |
| For
Marination: 200 ml curd |
| 1 tsp. Salt |
| 1 tsp. chili powder |
| 1 tsp. ginger-garlic paste |
| 1 1/2 tsp. garam masala powder |
| 10 GMS cashewnuts, powdered |
| 7 almonds, powdered |
| 10 GMS coriander-cumin powder |
| 5 GMS desiccated coconut |
| 1/2 tsp. turmeric powder |
| A few strands of saffron |
| 4 green chilies, slit lengthwise |
| 1 tbsp. coriander leaves, finely chopped |
| 2 onions, ground to a paste and fried till golden |
| 1.Make slits in
the chicken pieces and apply the marinade mixture. 2.Keep aside for 6-8 hours. 3.Heat oil or butter in a pan. Add the tomato slices, fry for two minutes and remove from oil. Keep them aside. 4.Add the bay leaf and fry for a minute. Add the marinated chicken and fry for five minutes on high heat. 5.Add one cup water and simmer until done. 6.Serve hot, garnished with the fried tomato slices. |
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