Recipe Cook Time
Clean and trim the chicken.
Heat ghee in a lagan. Add ginger, chili and ginger garlic paste, and fry it.
Add the chicken and saute well till browned.
Add salt, turmeric, cumin powder, coriander powder, deggi mirch, yellow chili, kasoori methi.
Add some chicken stock and cook the mixture.
Remove the chicken, when the mixture dries up and keep warm.
Now, add yoghurt, brown onions, bhunna masala, cashewnut paste, pounded coriander seeds
and coriander roots. Cook till masala leaves oil.
Now add the chicken and chicken stock, and cook on a slow flame till chicken is cooked.
Add garam masala powder and green cardamom powder.
Finish with cream, coriander seeds. Serve hot.