Ingredients:
Chicken Breasts – 500 gms, cut into large pieces
Cloves – 5
Cardamoms – 4
Peppercorns – 10
Cinnamon – 1 one inch piece
Star Anise – 1/2 piece
Thick Cream – 1 1/2 cups
Milk – 1 1/2 cups
Cashew Nuts – 1 cup, ground to a paste
Pepper Powder – 2 tsp
Ghee – 1 tblsp
Salt as per taste
Coriander Leaves – handful, chopped
Method:
1. Heat ghee in a pan.
2. Add the cloves, cardamoms, peppercorns, cinnamon, star anise and allow to splutter.
3. Add the chicken pieces.
4. Fry over medium heat till light golden brown in colour.
5. Lower the heat and add the cashew nut paste.
6. Fry for 2 to 3 minutes.
7. Add the milk and 3/4 cup of cream.
8. Stir gently.
9. Add salt and pepper powder.
10. Pour 1 cup of water and cover with a lid.
11. Cook till the chicken pieces are tender.
12. Garnish with the remaining cream and chopped coriander leaves.
13. Serve as a side dish with roti or paratha.
