1. Soak the cashew nuts in water for 10 minutes and fry the sliced onions until crisp. 2. Grind the cinnamon, cloves, cardamoms, black pepper, cumin seeds and coriander seeds to a fine powder. 3. Grind the green chilies, coriander, mint, cashew nuts and fried onions to a fine paste separately. This is your green masala paste. 4. Marinate the chicken pieces with ginger-garlic paste, curds and the green masala paste for an hour. 5. Heat ghee (clarified butter) in a pan and add the chicken. Fry till the ghee (clarified butter) separates and add turmeric powder and salt as per taste. 6. Sauté for 5-6 minutes and then add water. Allow it to cook until the chicken becomes tender. 7. Now add the powdered masala, and cream. Simmer till the gravy becomes thick. Serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
