Chicken – 600 grams
Curd – 5 tablespoons (Whisk)
Turmeric Powder – ½ teaspoon
Black Pepper – ½ teaspoon
Ginger – 1 tablespoon
Garlic – 1 tablespoon
Salt – ½ teaspoon
Kasuri Methi (Fenugreek leaves) – 1 tablespoon
Dry Whole Spices
Green Cardamom- 3
Cinnamon- 1” stick
For the Gravy
Onions, finely chopped- 200 grams.
Tomato Paste – 1 small or ½ big
Green chili – 2 (slit)
Red Chilli Powder- 1 teaspoon
Coriander Powder- ½ tablespoon
Garam Masala Powder- ½ teaspoon
Cashew nut – 10 no. (fine paste)
Fresh Cream- 4 tbsp
Honey – 1 teaspoon
Kasuri Methi (Fenugreek leaves) Powder (dry roasted & crushed) – 1 tbsp
Salt to taste
White Oil or clarified butter- 2 tablespoons.
Wash the chicken well and drain all water.
Marinate the chicken with ginger-garlic paste, turmeric powder, salt, kasuri methi, curd and black pepper and set aside for 1 hour or overnight.
Heat oil in a pan or kadai and add all the whole spice and let them crackle..
Once it splutters, add the chopped onions and fry on medium heat for 10 mins or until the light brown.
Now add the Coriander powder, Red chili powder, Garm masala powder and tomato paste and fry on medium heat for 2-3 mins.
Add the marinated chicken & cook on slow heat for 10 to 15 minutes.
Add cashew nut paste, honey and salt mix and cook on low heat or until the oil separates. Now add water, mix and cover & cook on low heat till chicken is tender.
Remove the lid, add the cream, mix and simmer on low heat for 2-3 mins. Add Kasuri Methi, mix everything well and simmer for another 2-3 mins.
Serve hot with Paratha/ Roti or Rice.
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