Ingredients:
3 lbs chicken pieces
2 teaspoons ginger paste
2 teaspoons garlic paste
1/2 cup cashew nuts
1/2 cup water
2 tablespoons ghee
1 onions
4 cardamom pods
4 cloves
3 cinnamon sticks
1 1/2 teaspoons coriander powder
1 teaspoon cumin seeds
1 teaspoon chili powder
1 teaspoon cumin powder
1 teaspoon garam masala
1/2 cup cream
1/2 cup plain yogurt
1/4 cup cilantro
saffron, several strands
salt, as desired
Directions:
Clean and prepare chicken by removing excess fat.
Blend ginger and garlic pastes, nuts, and water until smooth.
Heat ghee.
Fry onions and then add cardamom, cloves, cinnamon, coriander powder, jeera powder, chili powder, garam masala and cumin seeds.
Fry untill they darken and sputter.
Add cashew-garlic mixture prepared previously and let cook for 5-6 minutes.
Now add chicken, mixing to ensure it is coated properly with spices.
Reduce heat, add salt, and allow to cook for 20-25 minutes.
Beat the yoghurt and add in small amounts while cooking on medium heat.
When chicken is tender and well-cooked, stir in cream, saffron and cilantro (hint: warm cream till tepid and dissolve saffron in it first, then pour).
Allow to simmer for a further 5-8 minutes.
Goes well with basmati rice.
Servings: 6
Time preparation: 30 min.
Time total: 70 min.