Ingredients Chicken – ¾ kg Cumin seeds – 1 tsp Coriander seeds – 2 tbsp Fennel seeds – 1 tsp Black peppercorns – 15 C...
Chicken – ¾ kg
Cumin seeds – 1 tsp
Coriander seeds – 2 tbsp
Fennel seeds – 1 tsp
Black peppercorns – 15
Cloves – 6
Dry red chilies - 10
Poppy seeds – 2 tbsp (soaked in water for 10 mins)
Ginger garlic paste – 1 tbsp
Oil – 3 tbsp
Onion – 2 medium – ground into a fine paste
Turmeric powder = ½ tsp
Garam masala powder – ¾ tsp
Yogurt – ¼ cup
Coriander leaves – 2 tbsp
Fresh cream – ½ cup
Water as needed
Dry roast cumin seeds, coriander seeds, fennel seeds, peppercorns, cloves and dry red chilies.
Grind the roasted spices along with soaked poppy seeds, ginger garlic paste and some water into a fine paste
Heat oil in a non stick handi and add onion paste. Saute till the raw smell goes. Add chicken and saute till the water from chicken reduces. Add the masala paste and saute till oil separates. Add turmeric powder, garam masala powder and salt. Add yogurt, fresh coriander leaves and some water. Cover the lid and cook till chicken is done. When the gravy is completely cooked the oil floats on top. Uncover and add fresh cream. Cook for another 2 mins on low flame. Serve hot.
ü Adjust the amount of spices according to your taste
ü If the chicken is yet to be cooked and the gravy gets too thick add some water and cook for some more time.
ü The oil should float on top when the gravy is done. Add cream after that.