6-7 black pepper
1-2 Cinnamon sticks
5-6 cardamom sticks
1 onion chopped
Ginger Garlic paste - 2 tablespoons
1 tablespoon Cinnamon powder
1 tablespoon black pepper powder
3-4 red dried chillies
Few kasturi methi leaves
Fresh cream 1 small tea cup
Curd half a tea cup
2 cups water
Chicken pieces, preferably boneless or small pieces
Firstly, make sure your ginger garlic paste is ready.
Grind the onion and cashews into a thick paste.
Put a Kadhai onto flame.
Add oil to it.;
Add the ingredients numbered from 1 to 5 and let them flutter for sometime.
Now add the onion-cashew paste and stir it until the mixture turns pinkish.
Add the ginger garlic paste.
Add black pepper powder and cinnamon powder.
Stir the paste till it leaves the oil from the sides.
Now add required salt and chicken pieces.
Add curd now.
Stir the above ingredients for 3-4 minutes.
Now add water slowly followed by required sugar.
Cover the Kadhai with a lid and leave it for 30 to 40 minutes until the chicken pieces have softened.
Meanwhile take a small kadhai and prepare the tadka. For this, heat oil and add 3-4 red dried chillies and few kasturi methi leaves. Keep it aside.
Now check if the chicken pieces have been softened. If yes, add fresh cream and cook it for 3-4 minutes without the lid.
Just before turning off the flame, add the tadka you prepared to the chicken. Your dish is ready.;
Enjoy Yummy Mummiessss!!! 😊