Kasuri Chicken recipe

 Elements for Kasuri Chicken Malai: 

 Chicken with bones, 500 gms 

For Marination: 

- Salt-1 tsp 

- Turmeric Powder-1/2 tsp 

- Crushed Pepper-1/2 tsp 

- Ginger Garlic glue 2 tsp 

- Green Chillies, cleaved 2 

- Kasuri Methi-1 tbsp (not cooked) 

- Whisked Curd/Yogurt (watery)- 8 tbsp

Entire Spices: 

- Green Cardamom-3 

- Cloves-3 

- Cinnamon-2 computers 

- Black Cardamom-1 

Zest Powders: 

- Red Chili Powder-1 tsp 

- Coriander Powder-1.5 tsp 

- Garam Masala Powder-3/4 tsp 

Different Ingredients: 

- Onions, finely cleaved 2 medium (150 gms) 

- Tomato Purée/Paste , 

- Cashew glue 9-10 cashews nuts 

- Fresh Cream-3 tbsp 

- Kasuri Methi ( Fenugreek leaves)- 1 tbsp (dry cooked and squashed with your hand) 

- Refined Oil-3 tbsp 

- Salt to prepare 1/4 tsp 

Readiness: 

- Whisk the curd/yogurt and assuming thick, add 3 tbsp water to make it minimal slight. 

- Chop the green chillies. 

- Marinate the chicken with things indicated, blend well and put away for 60 mins on room temperature. 

- Before beginning to cook, fine cleave the onions and if not utilizing readymade tomato purée/glue, mix 1 medium measured red tomato into a glue. 

- Also make a glue of the cashew nuts. To make the glue, add the cashews into a processor and coarse crush into a powder. Presently add 2 tbsp water and mix it again into a smooth glue. 

- For the Kasuri Methi that will be utilized as topping, dry meal it on low hotness for 30 secs and afterward pulverize it with your hand. 

Interaction: 

- Heat oil in a container or kadai and add the entire flavors. When it splutters, add the cleaved onions and fry on medium hotness for 8-10 mins till light brown. 

- Now add the tomato glue and fry on medium hotness for 2 mins. 

- Add the marinated chicken and cook on medium hotness for 4-5 mins. 

- Add all the flavor powders, blend and fry on medium hotness for 2 mins. 

- Add in the cashew nut glue, blend and cook on low hotness for 2-3 mins till oil isolates. Likewise season with salt to taste. 

- Now add 200 ml water, blend and cover and cook on low hotness for 15 mins till chicken is delicate. 

- Remove the top, add the cream, blend and stew on low hotness for 2-3 mins. Add little water whenever required. 

- Garnish with Kasuri Methi, blend and stew for another 2-3 mins. Serve hot.