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Serving Size: 2-3
persons
Ingredients:
Chicken - 250-300 g, cut to small pieces
Onion - 1 medium, sliced
Ginger - 1 tsp, grated
Garlic - 1 tsp, grated
Turmeric - 1/4 tsp
Red Chilli powder - 1/2 tsp
Poppy seeds/posto - 1 and 1/2 tbsp
Cinnamon/Dalchini - 1 inch
Green cardamom/elaichi - 2
Cloves/Lobongo - 4
Coriander leaves/Cilantro - 2 tbsp, very finely
chopped
Green Chilly - 3-4
Salt - To taste
Oil - 3 tbsp
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Preparation:
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Grind poppy seeds with little water, salt,
green chillies. If in the US, soak poppy seeds in warm water for easy
grinding for as long as possible.
-
Dry grind cardamom, cinnamon, and cloves into
a coarse powder (use a coffee grinder if available).
Cooking procedure:
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Heat oil in a kadhai. Add onions and fry for
2 mins.
-
Add ginger and garlic paste and continue to
fry for another 2 mins on medium high heat.
-
Add turmeric + red chilli powder and fry for
1 minute or till oil separates.
-
Add chicken and fry for 2 mins on medium
heat. Then add garam masala powder (Step 2 of preparation) + posto/poppy
seed paste. Mix well and fry for 5 minutes.
-
Add 1/2 cup warm water and bring to boil.
Cover and cook on medium low heat for 7-8 minutes or until chicken is
cooked.
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Garnish with chopped cilantro.
Serving Suggestions:
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