Servings:4
Ingredients
- Chicken, 700gm
- Egg, 2
- Poppy seeds, 2 tbsp
- Cashews, 5-6(whole)
- Yoghurt, 100 gm
- Onion, 1 medium
- Ginger-garlic-onion paste,4 tbsp ( 1 small onion, 8 garlic cloves, 1" ginger)
- Tomato puree, 1/2 cup
- Dry red chillies, 2
- Garam masala powder( blend 5 white peppercorns, 5 black peppercorns and 1 tsp shahjeera along with the garam masala powder)
- Coriander powder, 3 tsp
- Cumin powder, 1 & 1/2 tsp
- Green chiles, 5
- Ghee, 1 tbsp
- Refined oil, 6 tbsp
- Salt to taste
- Turmeric powder, 2 tsp
- Kashmiri red chilli powder, 2 tsp
- Kasuri methi, 2 tsp
Method
- Preparation:
- Soak poppy seeds and cashews the night prior to cooking. In case you missed that step, in a pan add 1/2 cup of water. Give a quick boil to the poppy seeds and cashews. Cool it down and blend it with yoghurt.
- Whisk eggs in a seperate bowl.
2. Cooking
- Add oil to the pan. Temper with dry red chillies. Add 1 tsp sugar to oil, it will help to elevate the colour of the dish as well as balance the acidity. Add nicely chopped onion and cook until they become transparent. Add ginger garlic paste, green chillies and saute over low flame.
- As sauteing is done, add coriander powder, cumin powder, garam masala powder, red chilli powder, turmeric powder and toss. Keep the flame low. Sprinkle some water. Add tomato puree to it and cook for 3 minutes over low flame.
- Add chicken, give it a good stir and cover with a lid. Cook over low flame until chicken is tender.
- Add the cashew and poppy seeds paste and cook for another 3 mins.
- Now make space in the middle of the pan , pour half of the egg and combine well. Then add the rest of it and combine again. Cook for o3-4 mins.
- As it is done, mix ghee and a pinch of garam masala powder. Drizzle over chicken. Crush kasuri methi in between your palms and sprinkle on the top of it. Keep covered for 5 mins.
- Garnish with fried cashews. Now it's ready to serve. Serve with roti, paratha, plain rice, yellow pulao
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| Achari Chicken |
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| Kathal ki Tikki |
