Method
- Clean chicken, remove the skin and cut into 8 pieces.
- Peel, wash and chop onions.
- Remove stems, wash, slit, de-seed and chop green chillies.
- Clean, wash and chop coriander and mint.
- Pound peanuts, sesame seeds and sunflower seeds with a pestle.
- Remove the brown skin and grate coconut.
- Heat oil in a kadhai and deep fry cashewnuts until golden brown.
- Whisk yoghurt in a bowl.
- Heat ghee in a pot, add onions and saute over medium heat until golden brown.
- Add the ginger and garlic pastes.
- Stir for a minute, and green chillies and turmeric, stir.
- Then add the pounded nuts and seeds, and grated coconut.
- Stir for a minute, add yoghurt and fry until the fat leaves the masala.
- Now add chicken, stir, add water (approx 400 ml.), being to a boil, simmer until
tender.
- Adjust the seasoning.
- Sprinkle garam masala, lemon juice, coriander, mint and cashewnuts, stir.
- Remove to a dish and serve with bread.
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Ingredients:
800 gms - chicken
120 gms - ghee
100 gms - onions
3 tbsp - ginger paste
3 tbsp - garlic paste
8 - green chillies
1 tsp - turmeric
� cup - peanuts
1 tbsp - sesame seeds
1 tbsp - sunflower seeds
50 gms - coconut
150 gms - yoghurt
2 tsp - garam masala
2 tbsp - lemon juice
20 gms - coriander
20 gms - mint
50 gms - cashewnuts
groundnut oil to fry
salt to taste |