|
Ingredients
|
Quantity
|
|
Chicken
|
1 pound
|
|
Chopped onion
|
1
|
|
Tomato paste
|
1 small can
|
|
Red chilli
|
1
|
|
Cloves
|
2
|
|
Cardamom
|
2
|
|
1” cinnamon stick
|
1 piece
|
|
Bay leaf
|
1
|
|
Light whipping cream
|
1 carton
|
|
Dhania powder
|
1 tsp
|
|
Cumin powder
|
½ tsp
|
|
Garam masala
|
1 tsp
|
|
Chilli powder
|
1 tsp
|
|
1” piece ginger - made into a paste
|
1 piece
|
|
Garlic cloves – made into paste
|
6
|
|
Fresh coriander
|
|
|
Salt
|
to taste
|
|
Turmeric
|
|
Heat oil. Add red chili, cloves, cardamom, cinnamon stick, and bay
leaf, and cook until the bay leaf turns golden brown. Add the onion and fry for
two minutes. Add the ginger garlic paste and fry for 4 - 6 minute. Add the
chicken and fry for 5 minutes. Sprinkle in chili, dhania powder, cumin powder
and turmeric.
Cover chicken + salt (add water if needed) and cook for around 15
minutes until ¾ cooked. Add can of tomato paste and cook on low heat. Just
before removing, add the whipping cream and cook for a few minutes. Add Garam
Masala and coriander leaves Remove after a couple of minutes.
