Sending this recipe to Show Me Your Curry! event hosted by Divya of Dil Se...
I originally got this recipe from Niya's World - who initially got it from The Hindu. The name really got my attention and wanted to try it so bad. I am a big fan of chicken and would always prefer eating chicken instead of the red meat.
Follow the original recipe here... I altered few steps and didn't use some of the ingredients as I didn't have them.
- One chicken breast - cut into small pieces)
- Two tblsp yogurt
- A handful of boiled green peas.
- Saffron - a pinch
- Two tblsp ginger-garlic paste
- One large onion - finely chopped
- One large tomato - pureed
- Two large bay leaves
- Two green cardamoms
- One tblsp ginger-garlic paste
- One cinnamon stick
- Six cloves
- Four black peppers
- One tblsp fennel seeds - roasted
- One tblsp coriander seeds - roasted
- A bunch of fresh coriander
- Turmeric powder - a pinch
- One and a half tblsp red chili powder
- Salt to taste
- Three tblsp Ghee
- A cup of warm water
- Grind item #9-#16 to a fine paste and keep aside.
- Add saffron to the cup of warm water and keep aside.
- Heat 1 tblsp ghee in a wok and add in onions.
- When brown add bay leaves, chicken and two tblsp of ginger-garlic paste.
- Let it cook for about 10 minutes and keep aside.
- Heat 2 tblsp ghee in another wok and add in the paste made in step#1.
- Add pureed tomato, turmeric powder, red chili powder and salt.
- Let it the masala cook well or till ghee separates.
- Add the warm water with saffron in step#2.
- Add 2 tblsp yogurt.
- Mix well and let it cook for 5-6 minutes.
- Pour the gravy over half-cooked chicken and mix well.
- Let it simmer for about 30 minutes or till chicken is cooked well.
- Add green peas and mix well.
- Serve hot with roti.