Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings people
Calories 554 kcal
Ingredients
3 tbsp Ghee
2 tbsp Vegetable oil
3-4 Clove
2 Black Cardamom
2 Green cardamom
1 and 1/2 cup Onion Chopped
2 tsp Ginger garlic paste
2 tsp Poppy seeds
2 tsp Musk melon seeds
10-12 Cashew nuts
1 tsp Turmeric powder
2 tsp Kashmiri red chilli powder
1 tsp Garam masala powder
1 kg Chicken
4 tbsp Yogurt
Salt to taste
2 tbsp Fresh cream
4-5 drops Kewra essence
Fresh coriander for garnishing
3-4 Boiled eggs cut into halves
Instructions
1. Soak poppy seeds, muskmelon seeds, and cashew nuts in warm water for 30 minutes.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings people
Calories 554 kcal
Ingredients
3 tbsp Ghee
2 tbsp Vegetable oil
3-4 Clove
2 Black Cardamom
2 Green cardamom
1 and 1/2 cup Onion Chopped
2 tsp Ginger garlic paste
2 tsp Poppy seeds
2 tsp Musk melon seeds
10-12 Cashew nuts
1 tsp Turmeric powder
2 tsp Kashmiri red chilli powder
1 tsp Garam masala powder
1 kg Chicken
4 tbsp Yogurt
Salt to taste
2 tbsp Fresh cream
4-5 drops Kewra essence
Fresh coriander for garnishing
3-4 Boiled eggs cut into halves
Instructions
1. Soak poppy seeds, muskmelon seeds, and cashew nuts in warm water for 30 minutes.
2. Grind to make a fine paste. ( I used my coffee grinder to grind these into a smooth paste )
3. Heat oil and ghee in a pan.
4. Add cloves, black cardamom, and green cardamom and fry for a few seconds.
5. Add onion and fry till translucent.
6. Add ginger garlic paste and fry till onion turns translucent.
7. Remove the pan from heat and let the onion mixture cool.
8. Once cooled, grind in a grinder along with little water to make a smooth paste.
9. Transfer the paste in the karahi along with the seeds and nuts paste we ground initially.
3. Heat oil and ghee in a pan.
4. Add cloves, black cardamom, and green cardamom and fry for a few seconds.
5. Add onion and fry till translucent.
6. Add ginger garlic paste and fry till onion turns translucent.
7. Remove the pan from heat and let the onion mixture cool.
8. Once cooled, grind in a grinder along with little water to make a smooth paste.
9. Transfer the paste in the karahi along with the seeds and nuts paste we ground initially.
10. Add little water if required. Cook for a minute.
11. Add turmeric powder, Kashmiri red chili powder, garam masala powder, and salt and cook for 3-4 minutes.
12. Add the chicken and cook on high heat for 3-4 minutes.
13. Add yogurt along with 1/2 cup of water and cover and cook the chicken for 30-35 minutes.
14. Keep stirring in between.
15. Add fresh cream and cook for another 3-4 minutes.
16. Add kewra essence and mix well.
17. Garnish with fresh coriander.
18. Arrange the boiled eggs on top.
Serve Hot with Naan or Laccha Paratha.
