Ingredients
- Boneless chicken, cut into small cubes 1 kg
- Ginger / garlic paste 2 1/2 tsp
- Tomatoes, pureed 4, medium
- Cumin seeds, roasted and powdered 1/2 tsp
- Green chilies, finely chopped 5
- Turmeric powder 1/4 tsp
- Chili powder 1/2 tsp
- Coriander powder 1/2 tsp
- Mint and coriander leaves, 1 tbsp finely chopped
- Oil 6 tbsp
- Salt to taste
Marinade Ingredients
- Yogurt, whipped 6 tbsp
- Saffron pinch
- Lemon juice 4 tbsp
- Cashew nuts, powdered 15
- Green chillies, crushed 5
Baghar Ingredients
- Coconut powder 1 1/2 tsp
- Sesame seeds 1 tsp
- Oil 4 tbsp
- Mix all the marinade ingredients in a bowl, add the chicken and leave
for 45 minutes. - In a saucepan, heat oil and fry ginger / garlic paste, cumin seeds
powder and green chilies together for a while on high heat. Add tomato puree
and other spices. Stir on low heat till tomatoes are cooked. - Add marinated chicken and mix well on medium heat for a few minutes.
Cover the pan and let the chicken simmer on low heat, till the chicken is
cooked and oil separates from the gravy. - For the baghar, heat oil in a handi and fry the baghar ingredients on
medium heat. Add chicken along with the gravy, mint and coriander leaves and
mix well.Cover the handi and simmer on low heat for five minutes.
- Serve hot with parathas.