| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains, Dairy |
Indian |
Indian, Poultry |
1 |
Servings |
INGREDIENTS
| 1 |
|
Inch Ginger |
| 8 |
|
To 9 pieces Garlic |
| 6 |
tb |
Blanched Almonds |
| 7 |
tb |
Vegetable oil |
| 1 |
|
Inch stick Cinnamon |
| 2 |
|
Bay leaves |
| 5 |
|
Cloves |
| 10 |
|
Pods Cardamom |
| 2 |
md |
Onions (cut into small |
|
|
Pieces) |
| 2 |
ts |
Ground cumin seeds |
| 1/2 |
ts |
Red pepper |
| 7 |
tb |
Yogurt |
| 1 |
sm |
Carton Whipped Cream |
| 1/4 |
ts |
Garam Masala |
| 2 1/2 |
lb |
Chicken boneless |
| 2 1/2 |
ts |
Salt |
|
bn |
Corriander leaves |
INSTRUCTIONS
1. 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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