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1 kg chicken
1 litre water
3-4 cloves
2 big cardamoms
Salt to taste
To grind:
Few cloves
Salt to taste
200 ml cream
Dry roast the black peppercorns, green cardamoms, cloves and cinnamon.
Put these spices in a mortar and pestle and grind into a powder.
In a pan heat up the refined oil, add ginger garlic paste, coriander powder, jeera
powder and salt to taste.
Add the kasuri methi to this with some water and cook till nice and soft.
Now add the cashew nut paste and mix it in together with all the other ingredients.
Strain out the stock from the chicken and add it to the base ingredients
Grind black pepper and green cardamom to a powder and add on top of the cream
chicken.