1 lb. Chicken(pieces, lightly fried)
¼ cup Yoghurt
1 tbsp. Cashews(powder)
¼ cup Vegetable Oil
½ tsp. Saffron
4 tbsps. Raw Cream
¼ tsp. Food Color(Red)
2 tbsps. Fenugreek Leaves(dry)
4 nos. Red Chilies
1 tsp. Onion seeds
1 no. Onion(large)
1 no. Tomato
(Masala to grind)
1 large onion, 1 tomato, ½ tbs chilli powder,
¼ tbs salt, ½ tbs garam masala,
½ tbs garlic chopped, ½ tsp ginger chopped,
2 tsp coriander powder, 1 tsp jeera powder
and ¼ tbs turmeric powder.
DIRECTIONS:
Mix curd, cashewnut powder, kesar, food color, kasturi methi and milk powder. Set aside.
Heat oil and fry kalonji, add the whole chillies and fry.
Add masala paste and fry till oil separates.
Add chicken pieces, fry for 5 minutes, add 1/2 cup of water. Cover and Cook for 5 minutes.
Add the curd mixture.
Cook covered on a slow flame to a rich creamy gravy.
Garnish with grated boiled egg and fried chillies.
