Succulent chicken pieces in creamy aromatic gravy makes this dish tasty and luxurious. Serve with Nan/Paratha and a salad to complete the meal.
Course: Side Dish
- Chicken fillets (without skin) 600 gm approx.
- Salt ½ teaspoon
- Ginger-garlic paste 4teaspoon
- Cashew nuts 2tablespoon
- Melon seeds 2tablespoon
- Poppy seeds 2teaspoon
- Ghee or oil 4tablespoon
- Green chillies 3, finely sliced
- Chilli powder ¾ teaspoon or to taste
- Garam masala powder ½ teaspoon
- Plain yogurt (Dahi) 1 cup, beaten till smooth
- Salt to taste
- Fresh cream 100ml
- Pistachio to garnish
Cut chicken into bite size pieces. Mix with ginger-garlic paste and ½ teaspoon salt and leave aside for 15 minutes. Grind cashew nuts, melon seeds and poppy seeds into a smooth paste. (I use Panasonic super mixer-grinder).
Heat 3tablespoon of ghee or oil in a skillet preferably non-stick. Lower the heat to medium. Add the chicken pieces and cook stirring till they are lightly browned. Transfer the chicken pieces to a plate.
Add the remaining oil or ghee to the skillet. Add the green chillies, cook stirring for few seconds. Add chilli powder and garam masala. Stir once. Add the yogurt and 1 cup of water. Add chicken pieces and salt. Simmer till the chicken is cooked. Add the ground paste and ½ cup of water. Let the gravy boil. Reduce the heat and simmer for 2 minutes. Add the fresh cream. When the contents in the skillet begin to boil, switch off the heat. (The gravy should have a thick creamy consistency. Adjust the quantity of water accordingly). Serve hot garnished with roasted pistachio