Ingredients
| • | Chicken on the bone | 6-7 pieces |
| • | Lotus seeds,fried | 1/2 cup |
| • | Olive oil | 1/4 cup |
| • | Ghee | 2 tablespoons |
| • | Salt | to taste |
| • | Ginger-garlic paste | 4 teaspoons |
| • | Coriander powder | 2 teaspoons |
| • | Red chilli powder | 1 teaspoon |
| • | Cumin powder | 1 teaspoon |
| • | Garam masala powder | 1 teaspoon |
| • | Cashewnut paste | 1/2 cup |
| • | Fried onion paste | 1/2 cup |
| • | Yogurt | 1/2 cup |
| • | Screw pine (kewda) water | 1/4 teaspoon |
| • | Charoli/chironji | a few for garnish |
| • | Cashewnuts | a few for garnish |
| • | Makhane | for garnish |
Method
Heat olive oil and ghee in a deep non stick pan, add chicken and sauté for 3-4 minutes. Add salt, ginger-garlic paste, coriander powder, red chilli powder, cumin powder, garam masala powder, cashewnut paste and fried onion paste and mix well. Saute till fragrant.
Add yogurt, 2 cups water and mix well. Reduce heat, cover and cook till chicken is almost done. Add fried makhane and mix. Add screw pine water and mix well. Cover and cook till done.
Transfer into serving dish, garnish with charoli, cashewnuts and makhane and serve hot.
Heat olive oil and ghee in a deep non stick pan, add chicken and sauté for 3-4 minutes. Add salt, ginger-garlic paste, coriander powder, red chilli powder, cumin powder, garam masala powder, cashewnut paste and fried onion paste and mix well. Saute till fragrant.
Add yogurt, 2 cups water and mix well. Reduce heat, cover and cook till chicken is almost done. Add fried makhane and mix. Add screw pine water and mix well. Cover and cook till done.
Transfer into serving dish, garnish with charoli, cashewnuts and makhane and serve hot.
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