Ingredients :
Chicken – 1 kg, skinned, cut into 8 pieces
Oil – 5 to 6 tbsp
Bayleaves – 2
Cinnamon Sticks – 3
Green Cardamoms – 8
Cumin Seeds – 2/3 tsp
Cloves – 8
Onions – 1 cup, chopped
Turmeric Powder – 1 1/3 tsp
Yellow Chilli Powder – 1 2/3 tsp
Ginger Paste – 5 tsp
Garlic Paste – 5 tsp
Cashewnut paste – 1/2 cup
Yoghurt – 3/4 cup, whisked
Hot Water – 1 cup
Salt as per taste
Cream – 2 2/3 tbsp
Black Cardamom Powder – 2/3 tsp
Eggs – 3, boiled, quartered
Green Coriander – 3tsp, chopped
Ginger – 1 tsp, julienned, long, thin strips
Method:
1. Heat the oil in a thick bottomed pan over medium heat.
2. Add the bayleaves, cinnamon sticks, green cardamoms, cumin seeds and cloves.
3. Saute till the spices begin to crackle.
4. Add onions, turmeric powder and yellow chilli powder. Saute for 30 seconds.
5. Add ginger, garlic and Cashewnut pastes and saute for 30 seconds more.
6. Add the chicken pieces and cook for 10 to 15 minutes over medium heat.
7. Add whisked yoghurt with 2 cups of hot water and salt.
8. Cover and simmer for 10 to 15 minutes on very low heat.
9. Add the cream and cardamom powder and stir.
10. Serve, garnished with the eggs, green coriander and ginger juliennes.
