Chicken Shahjahani
Method
- Grind all the spices and set aside.
- Grind cashewnuts, poppy seeds and cumin seeds separately.
- Clean and cut chicken.
- Apply half the ground masala and vinegar to chicken.
- Set aside to marinate for at least 1 hour.
- Heat oil and fry chicken till tender. Add remaining masalas and cashewnut paste.
- Add a little water, and simmer on a low fire till done.
- Top with fresh cream and butter.
- Garnish with dry fruits and serve hot.
Ingredients:
1 kg. Broiler chicken
10 gms. Cumin seeds
5 red chillies
100 gms. Ginger
10 gms. Garlic
5 gms. Turmeric powder
1 bunch coriander leaves
10 gms. Garam masala
1/2 cup vinegar
100 ml. Oil
150 gms. Cashewnuts
100 gms. Poppy seeds
300 gms. Fresh cream
200 gms. Dried fruit
50 gms. Butter
Salt to taste
1 kg. Broiler chicken
10 gms. Cumin seeds
5 red chillies
100 gms. Ginger
10 gms. Garlic
5 gms. Turmeric powder
1 bunch coriander leaves
10 gms. Garam masala
1/2 cup vinegar
100 ml. Oil
150 gms. Cashewnuts
100 gms. Poppy seeds
300 gms. Fresh cream
200 gms. Dried fruit
50 gms. Butter
Salt to taste
RECIPES BY REHANA KHAMBATY
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