1 kg - Chicken - chopped
1 TBSP - Ginger paste
1 TBSP - Garlic paste
1 tsp - Salt (or to taste)
½ tsp - Turmeric (Haldi) Powder
1 tsp - Red Chilli Powder (or to taste)
Mix well and let this marinate for 30 mins
2 TBSP - Coriander (Dhaniya) Seeds
2 tsp - Cumin seeds (Jeera)
1 tsp - Fennel Seeds (Saunf)
½ tsp - Black Peppers (Kali Mirch)
4 - Dried Red Chillies (or to taste)
Roast until golden and aromatic - Take care not to burn
Pound slightly in a mortar and pestle to a coarse powder
1 cup - Tomatoes - chopped
7 - Cashew Nuts
Blend into a fine purée
Non-stick pan
1 TBSP - Oil
1 TBSP - Butter
1 cup - Onions - roughly chopped and separated into petals
1 cup - Green Peppers (Capsicum) - roughly chopped
Sauté only for a while till they turn slightly soft and shiny - They should still have a bite to them
1 tsp of pounded spices
Kadai / Heavy Bottom Pan
2 TBSP - Oil
½ tsp - Cumin seeds (Jeera)
1 TBSP - Ginger Juliennes
4 - Indian Bay Leaves (Tej Patta)
1 cup - Onions - finely chopped
1 TBSP - Ginger paste
1 TBSP - Garlic paste
Cook till onions turn soft and shiny
1 cup - Tomatoes - finely chopped
Tomato Purée
Cook till tomatoes turn soft and mushy
1 tsp - Kashmiri Chilli Powder (or to taste)
½ tsp - Turmeric (Haldi) Powder
1 tsp - Coriander (Dhaniya) Powder
1 tsp - Red Chilli Powder (or to taste)
1½ tsp - Salt (or to taste)
Mix well & cook till moisture evaporates
Marinated Chicken
Rest of the pounded spices
¾ cup - Water
Cover & cook till chicken is soft & tender - When you cut a piece it should be soft & white from inside & NOT pink
Sautéed Onion Petals and Green Peppers
1 TBSP - Dried Fenugreek Leaves (Kasuri Methi) - roasted
½ tsp - Garam Masala
Mix well & cook for couple more minutes
¼ cup - Cilantro (Coriander) - chopped
2 TBSP - Single Cream (optional)