?Ingredients
•1kg Chicken
•2 large size Onions
(Fried & Crushed)
•1/3 cup Oil
•1tbsp Chili Powder
•1tsp Kashmiri Lal mirch (optional for color )
•1tsp Salt (as your taste)
•1tsp Cumin powder
•1tbsp Coriander powder
•1tsp garm Masala powder
•1 tbsp Ginger paste
•1tbsp Garlic paste
•1cup Yogurt (250g)
•10-12 Black Pepper corn
•8-10 Green Cardamom
•2 inch Cinnamon stick
•4-5 Cloves
•2 Bay leaves
•2tbsp dedicated Coconut
2tbsp Almond powder / homemade grounded almonds
•1/2 tsp Garm masala
•1/8 tsp Nutmeg
Method
First marinade the chicken with powder spices ginger, garlic & yogurt for 30 minutes or overnight for best results!
In a large heavy bottom pan , heat oil ,add the onions and sauté till golden brown .Take out the onions and crush in a grinder till smooth .
Now in the same pan (take out the oil and use as needed in the recipe) add the whole spices & marinated chicken ,cover and cook for 4-5 minutes over medium-high heat .
Once the yogurt is dried add coconut,almond powder & fried onions.Sauté for 6-7 minutes over medium heat.Add the water as your preference for the gravy then (depending on how thin you’d like the curry) bring to a boil and cook on low heat for 10-15 minutes until chicken
is tender and gravy has thick consistency!
Lower the heat and allow chicken to simmer for another 2-3 minutes.
Lastly Sprinkle the kewra water and give a nice mix . (Optional)
Enjoy
