1 kg chicken, cut into small
3 green cardamoms.
2 bay leaves.
2 cinnamon sticks.
l l/2 cups curd.
75 gms khoya.
12 almonds, blanched and coarsely ground.
1/4 tsp kewra essence.
l cup coriander leaves, chopped.
Salt to taste.
The following ingredients have to be
ground to a paste:
1 tsp cumin seeds.
1 tsp coriander seeds.
5 red chillies.
1/2 tsp turmeric powder.
1(4) cms piece ginger.
4 cloves garlic.
2 onions, chopped.
2 medium tomatoes, chopped.
Heat 4 tbsps oil and add the ground masala.
Cook till golden brown.
Add the chicken pieces, cardamoms,
peppercorns, bay leaves and cinnamon sticks.
Add salt to taste and stir fry till the
chicken has been browned.
Add 2 cups of water and cook till it is
Finally, add the curd, broken khoya and
blanched ground almonds and cook till the gravy is creamy.
Sprinkle a few drops of kewra essence before
Serve garnished with chopped coriander