Ingredients
- Chicken ½ kg
- Yogurt 250g
- Onion 1 cup 9fried)
- Saffron essence ½ tsp
- Kewra essence 1 tbsp
- Ginger garlic paste 1 tbsp
- Cardamoms 4
- Bay leaf 1
- Pepper corns 10
- Garam masala powder ½ tsp
- Coriander powder 1 tsp
- Salt 1 tsp
- Red chili powder 2 tsp
- Almonds 10 (ground)
- Oil ½ cup
- Finely chopped green chilies as required
- Finely chopped coriander as required
Cooking Directions
1. In
a bowl mix yogurt, fried onion, saffron essence, kewra essence, ginger garlic
paste, cardamoms, bay leaf, pepper corns, garam masala powder, coriander
powder, salt, tbsp red chili powder, and ground almonds.
2. Mix
chicken in yogurt batter and freeze it.
3. When
you want to cook, remove it from freezer 30 minutes before cooking.
4. Now
heat oil and fry the chicken. Then add 2 glasses of water and cook it on low
flame until chicken tender.
5. At
the end add chopped green chilies and coriander leaves and serve.