Thursday, November 18, 2010


Chicken (medium diced) - 1 kg
Pearl Onions (long thinly sliced) - 2 cup
Tomato (long thinly sliced) - 2 cup
Ginger Garlic Paste - 2 tsp.
Green chilly (half slit) - 4 no s
Kashmiri Chilly Powder - ½ tsp.
Chili Powder - 1 ½ tsp.
Garam Masala - ½ tsp.
Turmeric powder - 1 tsp.
Pepper powder - 1 ½ tsp.
Chicken Masala - 2tsp
Salt - to taste
Cashew Nuts - ½ cup
Raisins - ½ cup
Coconut Milk - 1 cup
Tomato Sauce - 1 tsp.
Ghee - 4 tabs
Coriander Leaves chopped - ½ cup

How to Prepare:

1. Clean and cut the chicken pieces and for marinate it with ½ tsp. of turmeric powder , 1/2 tsp. of pepper powder ,1tsp of chicken masala and little bit of salt and mix well together with chicken and keep it aside for 15 to 30 minutes.

2. In a bottom thick nonstick pan ,add 3 tabs of homemade ghee or any other ghee when it gets melt add diced pearl onions ,green chilly silted ,ginger garlic paste ,tomato diced ,Kashmiri chilly powder ½ tsp. ,chilly powder 1 ½ tsp. ,1/2 tsp. of turmeric powder ,1tsp of pepper powder ,1tsp of chicken masala ,1/2 tsp. of garam masala ,required salt ,then add marinated chicken pieces ,salt to taste and finally add the coconut milk also and mix well together and keep it in a medium flame for 10 to 15 minutes and close with a lid also.(no need to add water )

3. After 15 minutes open the lid just mix together again ,at this stage check out the salt if required you can add more ,add 1tsp of tomato sauce at this stage and mix together ,no need to use the lid from now ,put it in a medium flame till the coconut milk completely absorb into the chicken and will become in a roasted type in another 5 to 10 minutes ,you can switch of the flame.

4. In a small kadai, put 1tsp of homemade ghee or any ghee, when it gets hot, add cashews n raisins deep fry it and put this on the top of chicken pieces and also garnish with chopped coriander leaves.
5. Wonderful side dish for all Indian breads even with bun and rice also.