Ingredients
Chicken – 1 kg
Garlic – 10 flakes
Ginger – 5 cm
Green chillies – 6 or to taste
National salt – 2 tsp or to taste
curds – 1 cup
cold Milk – 1/2 cup
Malai or fresh Cream – 1/2 cup
Onion – 1/2 kg, chopped finely
Cashew nuts – 2 tbsp
Ghee – 5 tbsp
Cardamoms – 4
Cloves – 4
Cinnamon – 2 pieces
Clean, skin and joint the chicken.
Grind garlic with ginger and green chillies to a smooth paste. Mix in the Salt and rub over the chicken pieces. Keep covered for 1/2 hour.
Beat curd till smooth. Mix with milk and Malai. Pour over the chicken and keep covered in the fridge for 4-6 hours.
Heat Ghee in a thick bottomed pan. Add cardamom, cloves and cinnamon. Add onion and fry till golden brown.
Add chicken pieces with the marinade. Cover and simmer till the chicken is cooked
Add the cashew paste and cook without cover till the gravy is thick and coats the chicken.
Serve with Pulao or Parathas.
