is chicken marinated in cheese and whip cream and served on a bed of white rice. My husband had been requesting this dish for quite some time and giving me vague specs on how the consistency should be!!! it should be creamy, not sweet and he definitely dint want yoghurt in this dish. Based on these specs, I developed a frame of this recipe and crossed my fingers and toes before I served it for dinner.
The verdict – I must say was very rewarding ;).
This is what you need:
1 Kg Chicken
2 tablespoons ginger garlic paste
1 cup grated cheese (I used mozzarella)
1/2 cup heavy whip cream
1 tablespoon lime juice
1 tablespoon garam masala powder
Salt to taste
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli powder
1 medium onion sliced
1 medium onion thinly chopped
1 medium tomatoes
3-4 slit green chillies
2-3 dry red chillies
1 teaspoon cumin seeds
1 tablespoons cashew paste (optional)
teaspoon of chopped almonds for garnish
This is how you make:
Step 1: Mix together the ginger garlic paste, turmeric powder, garam masala, lime juice, red chilli powder, cheese, whip cream and salt. Add the chicken and mix well. Set aside to marinate for one hour, preferably in a refrigerator.
Step 2: Heat 2 tablespoons of oil in a deep pan. Saute cumin seeds, sliced onions and green chillies till onions turn translucent. Cool and grind to a smooth paste.
Step 3: Now in the same pan heat a tablespoon of oil and add the red chillies, chopped onion and tomatoes. Saute till tomatoes turn pulpy. Add the ground paste and stir well. Saute over low heat for 3-4 minutes.
Step 4: Add the chicken, mix well and cook till the chicken is tender. Add cashew paste and simmer for 2-3 minutes. Garnish with chopped almonds and serve hot.