1 Chicken cut into medium pieces
For the marinate:
1 tsp ginger garlic paste
2 tbsp olive oil
1 tbsp mayo or 1 egg
½ tsp garam masala
1 tsp vinegar
1 tsp green chatni ( ground green coriander leaves and green chillies )
salt to taste
oil for frying
Marinate: Apply the above ingredients to the chicken and keep aside for at least 4 – 5 hrs.
Shallow fry: In a non stick pan, shallow fry and keep aside.
½ cup cashew nuts (boiled in a cup of water and grounded)
2 medium sized onions (steamed in a cooker and pureed)
½ cup yogurt (remove water if any)
½ cup malai or cream
1 cup palak i.e.spinach leaves pureed (blanched in boiling water)
1 tsp garam masala i.e. ground black pepper, clove and cinnamon
½” piece ginger and 4 – 5 green chilis grounded
1 ½ tsp ginger garlic paste
1 bunch mint and coriander chopped finely
2 tbsp khus khus or poppy seeds (boiled and pureed)
Tej pan or pulao leaves
In the same oil after removing the chicken pieces, put the onions and tej pan, and fry the onions golden brown. Add ginger garlic paste and fry for a few minutes. Put in yogurt and cream mixture, and fry till some oil comes up. Put in ginger and green chili paste, cashew and khus khus i.e. poppy seeds paste, mint and coriander leaves and fry for a few minutes. Add garam masala and chicken, and cook till the chicken is done. Add palak I spinach ) and serve hot with any roti or bread of your choice.
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