| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains, Dairy |
Indian |
Indian, Poultry |
1 |
Servings |
INGREDIENTS
| 1 |
|
Inch Ginger |
| 8 |
|
To 9 pieces Garlic |
| 6 |
T |
Blanched Almonds |
| 7 |
T |
Vegetable oil |
| 1 |
|
Inch stick Cinnamon |
| 2 |
|
Bay leaves |
| 5 |
|
Cloves |
| 10 |
|
Pods Cardamom |
| 2 |
|
Onions, cut into small |
|
|
Pieces), Pieces |
| 2 |
t |
Ground cumin seeds |
| 1/2 |
t |
Red pepper |
| 7 |
T |
Yogurt |
| 1 |
|
Carton Whipped Cream |
| 1/4 |
t |
Garam Masala |
| 2 1/2 |
lb |
Chicken boneless |
| 2 1/2 |
t |
Salt |
|
|
Corriander leaves |
INSTRUCTIONS
Grind the ginger, garlic, almonds with water. 2. Heat oil in a
on-stick pan and fry the chicken till they turn golden brown. Keep it
aside and drain oil. 3. Heat some oil and put the cardamom, bay leaves
and cloves and fry till bay leaves turn brown. 4. Put the onions and
fry for a few minutes. 5. Pour the paste from the blender and fry for
a couple of minutes till the oil separates. 6. Add 1 tbsp of yogurt
and fry for 30 seconds. Keep adding tbsps of yogurt and fry till you
get a consistent mixture. 7. Put the chicken, whipped cream and salt
and cook gently (low heat) for 20 minutes. 8. Add Garam Masala and
corriander leaves and cook for another 10 minutes. Recipe By :
Somesh Rao From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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