Ingredients: 400gms Chicken leg-piece, Yoghurt 200gms, 4 large onions, Ginger paste 1.5 Tbsp, Garlic 10-12 small cloves, Cashew and poppy seed paste- 3 Tbsps, Green chillies 4-5.Thick coconut milk 1/2 bowl, Red chili powder- 1Tbsp, Turmaric -1.5 tea spoon, Ghee- 3 Tbsps, Garam masala powder- 2 Tbsps, Oil, Salt and Sugar.
Method: Wash the chicken and marinate with Yoghurt, Red Chilli powder, 2 onion paste,Ginger-garlic paste, 2 Tbsps of oil and Turmaric. Keep it for at least 2 hours. Chop the other 2 Onions. In a cooking vessel, put 4-5 Tbsps of Oil and put 1.5 tsp of sugar. When the sugar caramalises put the cohopped onions into it and fry till it turns golden brown in color. Put the whole meat with the marinade into this and cook on high heat till the gravy is a bit thick. Then add salt and keep on cooking on low flame. When the meat is soft, add the coconut milk and the Cashew,poppy seed paste, green chillies slit through middle. Keep on stirring till the gravy thickens. Add ghee and turn-off the flame. Sprinkle garam masala powder from top. Serve hot with fine steamed rice/parathas/Chappattis.
Method: Wash the chicken and marinate with Yoghurt, Red Chilli powder, 2 onion paste,Ginger-garlic paste, 2 Tbsps of oil and Turmaric. Keep it for at least 2 hours. Chop the other 2 Onions. In a cooking vessel, put 4-5 Tbsps of Oil and put 1.5 tsp of sugar. When the sugar caramalises put the cohopped onions into it and fry till it turns golden brown in color. Put the whole meat with the marinade into this and cook on high heat till the gravy is a bit thick. Then add salt and keep on cooking on low flame. When the meat is soft, add the coconut milk and the Cashew,poppy seed paste, green chillies slit through middle. Keep on stirring till the gravy thickens. Add ghee and turn-off the flame. Sprinkle garam masala powder from top. Serve hot with fine steamed rice/parathas/Chappattis.
