Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 2 | Kilogram | Chicken | cut into eight pieces |
| Little | Salt | Marinate | |
| 1.5 | Tablespoon | Lime Juice | Marinate |
| 1/2 | Teaspoon | Turmeric Powder | Marinate |
| 80 | Grams | Garlic | Grind |
| 80 | Grams | Ginger | Grind |
| 20 | Grams | Garam-Masala | (cloves, cinnamon, cardamom, peppercorn & cumin seeds)(cloves, cinnamon, cardamom, peppercorn & cumin seeds) - grind |
| 15 | Grams | Cashew Nuts | Grind |
| 1/2 | Teacup | Cooking Oil | Heat to fry |
| 3 | Twigs/Sprigs | Coriander Leaves (Kothmeer) | Chop and garnish |
Method
Clean, remove skin and de-bone the chicken and cut into eight pieces.
Marinate the chicken with salt, lemon juice and turmeric powder and keep aside.
Grind the spice and other ingredients together to a fine paste. Rub the chicken with ground paste. Keep it at least one hour for marination.
Heat oil and quickly fry the chicken on both sides, thereby sealing in its juice. Do not over fry. Add remaining ingredients and cook for 3 to 4 minutes. Add salt to taste. Remove and serve in its own pan juice garnished with coriander leaves.
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