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Ingredients1 kg chicken, cut in medium pieces1 tsp ginger paste1 tsp garlic paste2 green chillies, chopped3 tomatoes, skinned & chopped2 cups yogurt1/4 tsp nutmeg powder1/4 tsp mace powder1 tsp cumin seed powder1 tsp coriander seed powder1/2 tsp peppercorn powder1/4 tsp green cardamom powder1/4 tsp cinnamon powder10 almonds, ground1 tsp watermelon seeds, ground1 tsp muskmelon seeds, ground150 gm fresh cream 1/2 cup gheesalt, to taste
Method
- Puree the tomatoes with the ginger, garlic, green chillies and the yogurt. Keep aside.
- Heat ghee. When hot, add the above puree and the ground melons' seeds' pastes. Stir briskly and bring to a boil.
- Slip in the chicken pieces, add salt and stir occasionally. Cook till the chicken is tender.
- When the chicken has almost cooked, add the spices and the ground almonds. Reduce heat, and after a couple of mins add the cream and mix gently. Serve hot.
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