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chicken salt ginger garlic red chili powder saffron cashews yogurt oil bay leaves cloves onion garlic fresh coriander leaves
Viewed: 67 - Published at: 2 years agoIngredients
- 750 g chicken, cleaned, washed and cut into pieces
- 1 teaspoon salt, to taste
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder, paste of
- 1 pinch saffron, divided
- 4 -6 tablespoons cashews, paste of, divided
- 2 tablespoons fresh low-fat plain yogurt, beaten
- 4 -5 tablespoons oil
- 2 -3 bay leaves
- 4 -5 cloves
- 2 tablespoons onion paste (paste of 2 onions)
- 1 teaspoon garlic paste
- 2 tablespoons fresh coriander leaves, chopped finely
Method
- To make this yummy chicken, first prepare the marinade.
- Before doing that, soak red chili powder in water and prepare a paste of it.
- Now, in a bowl, mix together, the chicken, salt, ginger-garlic paste, 2-3 tablespoons of cashewnut paste, a pinch of saffron, yogurt and a tsp of red chili paste.
- Mix well, using your hand, and keep aside for 15-20 minutes.
- Heat oil in a skillet.
- Add bay leaves and cloves.
- Stir-fry for a minute.
- Add onion paste and saute till it turns brown.
- Add a teaspoon of garlic paste.
- Continue to saute till the raw smell of garlic is gone.
- Add the marinated chicken pieces and mix well.
- Cover and cook for 15 minutes or until the chicken is tender.
- Add 2-3 tablespoons of cashewnut paste and a pinch of saffron.
- Mix well.
- Remove from flame.
- Garnish with fresh chopped coriander leaves.
- Serve hot with rotis/parathas/naan/kulcha!
- YUM!
