Ingredients
- Boneless Chicken (thighs) 700g
- Salt 1 tsp or to taste
- white pepper 1 tsp
- Yogurt 1/2 cup
- For Onion Cashew Paste
- Oil 2-3 tbsp
- Onion (sliced) 1 cup
- Cashew nuts 12-15
- Khus (Soaked) 2 tbsp +
- 1/4 cup water
- Green Chilies 2
- Water (if req)
- For Handi
- :Oil ½ cup
- Green Cardamom 3
- Onion (sliced) 1/2 cup
- Water 1/4 cup
- Ginger Garlic Paste 1 tbsp
- Marinated Chicken
- Onion Cashew PasteSalt 1/2 tsp or to taste
- White pepper powder 1 tsp
- Coriander powder 1 tsp
- Cumin Powder 1/4 tsp
- Yogurt 1/2 cup
- Cream 1/2 cup
- Kasuri Methi 1 tsp
DIRECTIONS
1 . In a bowl, add chicken pieces, salt, white pepper, and yogurt. Mix well and marinate for 30 mins.
2 . Now, heat oil in a pan. Saute onion until soft and translucent over medium-low heat. Add cashew nuts and green chilies. Saute for 2-3 minutes. Take off the flame and cool it down completely.
3 . Transfer into a grinder. Add soaked khashkhash and blend until a fine paste has formed. Keep aside.
4 . Now, heat oil in a pot. Sizzle green cardamom for 30 seconds. Add onion and cook until soft and translucent. Add water and cook the onion for another 2-3 minutes
5 . Add ginger garlic paste and cook for a minute. Add marinated chicken and cook until changes color and released water.
6 . Add prepared onion cashew nut paste and cook for 3-4 minutes over medium-low flame. Add water if needed.
7 . Add all the spices and give a good mix. Let’s cook for a minute. Add yogurt and cook for another 5 minutes by covering with lid on medium flame.
8 . Add cream mixture until well combined. Lastly, add Kasuri methi. Cover with lid and let cook over low heat for 2-5 minutes.
