AuthorAwan
INGREDIENTS
- ⅓ cup vegetable oil
- 500 grams skinless chicken, pieces (bone in or boneless)
INGREDIENTS FOR PASTE 1
- 5-6 nos green chillies , or 1 tablespoon Green chilli paste
- 1 inch ginger , or ½ tablespoon ginger paste
- 3 cloves garlic , or ½ tablespoon garlic paste
- 1 medium onion
- ½ tablespoon cumin, (zeera)
- 1⁄4 cup milk , for blending
INGREDIENTS FOR PASTE 2
- 1 cup fresh coriander / cilantro, , tightly packed
- ½ cup mint leaves, , tightly packed
- 6 walnuts or ¼ cup Walnut halves
- 1⁄4 cup milk for blending
- ¼ cup coconut milk powder , or 3 tablespoon coconut cream
- 1 cup yogurt , whipped
- 4 tablespoon cream, optional
- Salt to taste
INGREDIENTS FOR GARNISH
- ¼ teaspoon Garam Masala Powder, (garam masala)
- ¼ teaspoon black pepper
- Roti or rice for serving.
Method
PASTE 1
- In a food processor add green chili , ginger, garlic, onions and milk . Blend into a fine paste. Set aside.
PASTE 2
- Next blend coriander, mint, walnuts and milk into a paste. Add yogurt, coconut milk and cream to the paste. Mix well.
COOKING CHICKEN
- In a pot fry chicken in oil for few minutes until the pink color of chicken vanishes.
- Add paste 1 to the chicken. Cover and cook for 10-15 minutes or until chicken is tender.
- Add paste 2 to chicken. Cook for another five minutes or until desired consistency is reached.
- Garnish with garam masala and black pepper. Serve with roti or rice.
CategoryMeat