Serves : 4-5
Preparation time : 15 minutes
Cooking time : 30 minutes
Ingredients:
Chicken-small boneless cubes – 1 kg
Canola Oil – 1 tbsp
Ghee – 2 tbsp
Bay leaf – 1
Cinnamon – 2, 1-inch sticks
Cloves – 3
Green Cardamoms – 4
Yellow Onions-grated – 1 cup
Ginger-Garlic Paste – 1 tbsp
Turmeric powder – 1 tsp
Red chilli powder – 2 tsp
Salt – to taste
Almond paste – 100gms
Heavy/Light Cream – 120 ml
Green chillies – 6
Mint leaves – 2 tbsp
Method:
- Heat the oil and ghee in a pan. Add bay leaf, cinnamon, cloves and cardamoms and saute over medium heat until they begin to cracle.
- Add the onions and saute for a few minutes. Add ginger and garlic pastes, turmeric, red chilli powder, salt and almond paste and cook over medium heat for 5-10 minutes until the oil seperates from the mixture.
- Add the chicken, stir and cook over medium heat for 10-15 minutes.
- Add the cream, slit green chillies, mace powder and vetivier.
- Sprinkle with fresh mint leaves, cover and seal lid tightly either with aluminium foil or with dough. Let the chicken simmer for 5-6 minutes on a very low heat.
- Garnish with coriander and chopped whole red chillies (optional) and serve hot accompanied with Laccha Parantha.
Suggested Accompaniments: Basmati Rice/Naan.
Luv,
Mona
