Ingredients
Chicken cut into 8 pieces, 1 tsp ginger paste, Salt to taste, 3 tbsp ghee, 1 tsp shahi jeera, 150 g brown onions, 2 tbsp poppy seeds (khuskhus/posto) soaked and ground, 8-10 cashew nuts soaked and ground, 2 tbsp desiccated coconut, ¼ cup milk, 1 tsp turmeric powder, 1 tbsp red chilli powder, 2 tsp garam masala powder, 1 tbsp coriander powder, 2-3 green chillies slit, 2 tbsp mawa (khoya) grated, Few sprigs of fresh coriander leaves chopped
Method
• Marinate chicken in ginger paste, garlic paste and salt and keep for half an hour. Heat the ghee in a kadai and add cumin seeds. When the seeds begin to change colour, add brown onion paste and
sauté it.
• Add cashew nut paste, poppy seed paste, desiccated coconut, milk and sauté till fat separates. Add the chicken pieces, and stir well till masala coats the chicken. Add the turmeric powder, red chilli powder, garam masala powder, coriander powder and slit green chllies and stir well. Add two cups water and bring it to boil. Adjust salt. Cover and cook for fifteen to twenty minutes or till chicken is done. Lastly add khoya and half the cream and stir well.
• Serve hot, garnished with the remaining cream and chopped coriander leaves.
