Ingredients
| • | Lemongrass paste | 3 tablespoons |
| • | Chicken,Cut into 12 pieces on the bone | 750 grams |
| • | Almonds | 30 |
| • | Melon seeds (magaz) | 3 tablespoons |
| • | Garlic paste | 1/2 teaspoon |
| • | Ginger paste | 1/2 teaspoon |
| • | Yogurt | 1 cup |
| • | Salt | to taste |
| • | Ghee | 1/4 cup |
| • | Onions,chopped | 3 medium |
| • | Green chillies,crushed | 2-3 |
| • | Khoya/mawa,grated | 1/2 cup |
| • | Fresh cream | 4 tablespoons |
| • | Crushed black peppercorns | 1 teaspoon |
Method
Blanch the almonds; peel and grind twenty almonds to a fine paste. Soak the melon seeds in half a cup of warm water. Drain and grind seeds to a fine paste.
Combine chicken, lemon grass paste, garlic paste, ginger paste, yogurt and salt in a bowl.Heat ghee in a non-stick pan, add onion and sauté till translucent. Add green chillies and khoya and sauté for a few minutes.
Add melon seed paste and almond paste and continue to sauté. Add marinated chicken and sauté for a few minutes. Lower heat, add one cup of water and simmer till almost done.
Cover and cook on low heat for ten minutes. Stir in fresh cream and crushed black peppercorns. To serve, arrange the chicken pieces on a serving plate and pour the gravy over.
Blanch the almonds; peel and grind twenty almonds to a fine paste. Soak the melon seeds in half a cup of warm water. Drain and grind seeds to a fine paste.
Combine chicken, lemon grass paste, garlic paste, ginger paste, yogurt and salt in a bowl.Heat ghee in a non-stick pan, add onion and sauté till translucent. Add green chillies and khoya and sauté for a few minutes.
Add melon seed paste and almond paste and continue to sauté. Add marinated chicken and sauté for a few minutes. Lower heat, add one cup of water and simmer till almost done.
Cover and cook on low heat for ten minutes. Stir in fresh cream and crushed black peppercorns. To serve, arrange the chicken pieces on a serving plate and pour the gravy over.
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