|
Ingredients
|
Quantity
|
|
Chicken
|
1 ½ pounds
|
|
Oil or butter
|
|
|
Tomatoes – cut into thick slices
|
3 (250gms)
|
|
Bay leaf
|
1
|
|
Mix for
the marinade:
|
|
|
Yogurt
|
1 cup
|
|
Salt
|
1 tbsp
|
|
Chilli paste
|
1 tbsp
|
|
Ginger- garlic paste
|
1 tbsp
|
|
Garam masala powder
|
1 ½ tsp
|
|
Cashewnuts – powdered
|
10gms
|
|
Almonds – powdered
|
7
|
|
Coriander – cumin powder
|
1 tsp
|
|
Desiccated coconut
|
5gms
|
|
Turmeric powder
|
½ tsp
|
|
Stands saffron
|
a few
|
|
Green chillies – slit lengthwise
|
4
|
|
Coriander leaves – chopped fine
|
¼ cup
|
|
Onion – ground paste
|
2
|
Cut the chicken into large pieces and make slits in the chicken
pieces and apply the marinade mixture. Keep aside for two to three hours.
Heat four tbsp of ghee or oil in a pan. Add the onion and fry
until golden. Add the tomato slices, fry for two minutes and remove from oil.
Keep them aside.
Add the bay leaf and fry for a minute. Add the marinated chicken
and fry for five minutes on high heat.
Add one cup water and simmer for about 20 minutes or until done.
Serve hot, garnished with the fried tomato slices.
NOTES: Chicken pieces marinated in
saffron-almond-cashew nut paste
