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1 kg chicken

1 litre water

1/2 inch cinnamon

3-4 cloves

2 big cardamoms

Few black peppercorns

Few green cardamoms

Salt to taste

To grind:

1/3 tsp black peppercorns

4-5 green cardamoms

Few cloves

1/2 an inch of cinnamon

For the base:

3 tsps refined oil

2 Tbsp ginger garlic paste

1 tsp coriander powder

1/3 tsp jeera powder

Salt to taste

2 Tbsp kasuri methi

Few leaves of fresh coriander

1 Tbsp cashew nut paste

1 tsp garam masala

200 ml cream

1 tsp black peppercorns

4-5 green cardamoms

Par-boil the chicken with all the spices in a litre of water.

Dry roast the black peppercorns, green cardamoms, cloves and cinnamon.
Put these spices in a mortar and pestle and grind into a powder.

For the base:

In a pan heat up the refined oil, add ginger garlic paste, coriander powder, jeera
powder and salt to taste.

Saute this lightly.

Add the kasuri methi to this with some water and cook till nice and soft.

Add a few leaves of chopped coriander.

Now add the cashew nut paste and mix it in together with all the other ingredients.

Strain out the stock from the chicken and add it to the base ingredients

Keep the chicken aside to use later.

Add garam masala and 2 tablespoons of cream to the mix.

Finally add the par-boiled chicken and mix well.

Let it simmer for 20 minutes or till the chicken is tender.

Mix in leftover cream.

Simmer till nice and thick.

Grind black pepper and green cardamom to a powder and add on top of the cream