Peepal Essentials Red Chilli Powder (3/4 Teaspoon)
Roasted Cumin Powder 1 Teaspoon
Peepal Essentials Coriander Powder (1 Teaspoon)
Peepal Essentials Turmeric Powder (1/4 Teaspoon)
Peepal Essentials Garam Masala (1/2 Teaspoon)
Peepal Essentials Chicken Masala (1 tbsp)
Salt 1/2 Teaspoon or As Per Taste
Peepal Essentials Kasoori Methi (1 Teaspoon)
Fresh Cream (2 Tablespoon)
Cashew Nuts10 - 15
Water As Needed
Ghee or Oil (1/2 Cup)
Coriander Leaves, Chopped( 2 Tablespoon)
Add two tablespoons of water to cashew nuts in a grinder to make fine powder. Put it away for future use. Make a fine puree of tomatoes, then set it aside.
On medium heat, warm a pan. Add some ghee or oil. Add the sliced onions and cook them in the ghee, until they are golden brown. Now, carefully stir in 2 teaspoons of water. Fry the ginger and garlic pastes for about a minute to remove the raw aroma.
Mix well and add dried spices like turmeric powder, roasted cumin powder, red chili powder, chicken masala, and coriander powder. Add two tablespoons of water and stir well if it begins to stick to the bottom. Stirring continuously, fry for 2 minutes on medium heat until the oil separates from it.
Add the chicken and thoroughly combine after the oil separates from it. Cover the pan and cook on low heat for 5 minutes.
Toss well after opening the pan. Heat up the flame on high. Mix well after adding yogurt. Cook it while stirring occasionally until the oil separates. Mix well after adding tomato puree. With the lid on, cook the chicken for 15 to 20 minutes, stirring occasionally, until it is soft and tender. Add cashew paste, fresh cream, and kasoori methi after 15 minutes, when the chicken is soft and tender, and combine well.
Mix well after adding 1/2 cup of water. Let it boil on a high heat setting. Once it begins to boil, turn down the heat, cover the pan, and let it simmer for five minutes.
Lababdar chicken is prepared. Mix well after adding some chopped coriander leaves.
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