Ingredients:
Chicken 1 kg 12 pieces
Oil half cup
Onion chopped 1 cup
Whole spices mix 1 tbsp
Kashmiri red chili 6 (Soak for 4 hours)
Tomato blended 4 sieved
Cumin roasted and crush 1 tsp
Cashew nut 15 grinded
Poppy seeds 2 tbsp grinded
Ginger garlic paste 1 tbsp
Lemon juice 2 tbsp
Turmeric half tsp
Salt 1 ½ tsp
Cream 4 tbsp
Green chilies whole 4
Coriander leaf 2 tbsp
Boiled eggs 2
Cooking Method:
Soak kashmiri lal mirch remove seeds and grind to a paste.
Heat oil add whole spices chopped onion, fry till light golden.
Add grinded chilies, blended tomatoes, dry seasonings add chicken, fry well.
Add grinded cashew nut and seeds, ginger garlic paste, cover and cook till chicken tender.
Lastly add cream.
Green chilies coriander leaves leave it on Dum.
Serve garnish with boil eggs.
Chicken 1 kg 12 pieces
Oil half cup
Onion chopped 1 cup
Whole spices mix 1 tbsp
Kashmiri red chili 6 (Soak for 4 hours)
Tomato blended 4 sieved
Cumin roasted and crush 1 tsp
Cashew nut 15 grinded
Poppy seeds 2 tbsp grinded
Ginger garlic paste 1 tbsp
Lemon juice 2 tbsp
Turmeric half tsp
Salt 1 ½ tsp
Cream 4 tbsp
Green chilies whole 4
Coriander leaf 2 tbsp
Boiled eggs 2
Cooking Method:
Soak kashmiri lal mirch remove seeds and grind to a paste.
Heat oil add whole spices chopped onion, fry till light golden.
Add grinded chilies, blended tomatoes, dry seasonings add chicken, fry well.
Add grinded cashew nut and seeds, ginger garlic paste, cover and cook till chicken tender.
Lastly add cream.
Green chilies coriander leaves leave it on Dum.
Serve garnish with boil eggs.
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