If you wish to give a bit of a Royal touch to your dish, then go ahead and prepare this delicacy which is a must try. It is very delicious, divine and apt to be served on special occasions. The addition of cashew nuts gives a nice creamy texture to the gravy along with the rich aroma coming from the saffron.
This particular recipe is cooked in a milk-saffron based gravy and is relished with steamed rice, plain biryani, naan or tandoori roti. So check out a quick step by step pictorial recipe to prepare my version of this exotic Mughlai dish.
- 500 gms. Chicken with bones, curry cut
- 3-4 tbsp. ghee
- 1" cinnamon stick
- 2 green cardamoms
- 1 large cardamom
- 4 cloves
- 2 whole dry red chilies
- 2 bay leaves
- 1 onion, sliced
- 8-10 cashew nuts
- 1 tsp. ginger-garlic paste
- 1/2 turmeric powder salt to taste
- 1 tbsp. coriander-cumin powder
- 1 tbsp. red chili powder
- 1/2 tsp. garam masala powder
- 1 tsp. roasted kasuri methi, crushed
- 1 cup milk
- 1/4 tsp. saffron
- 2 tbsp. coriander leaves
In a small small, mix together ginger-garlic paste and all the dry spices (except garam masala powder and kasuri methi). Keep aside. Soak the saffron in the milk. Keep aside.
Heat 1 tsp. ghee in a pan / kadai and sauté the onion till light brown. Keep aside to cool. Then grind along with the cashew nuts and 1/4 cup water into a smooth paste. Keep aside.
Heat remaining ghee and temper with the bay leaves, dry red chilies, cinnamon, both the cardamoms and cloves. Sauté for a few seconds.
Now add the chicken and fry till light brown. Add the spice paste and continue to stir fry for 1-2 minutes.
Then add the onion-cashew paste and sauté on a low to medium flame for a couple of minutes.
Add the saffron milk and cook, covered till the chicken is cooked and the oil separates.
Now add the garam masala and kasuri methi. Give it a stir and switch off the flame.
Garnish with coriander leaves and serve with steamed rice, plain biryani, pulao, naan, tandoori roti, paratha or phulka.
