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YOGHURT CHICKEN

By on October 19, 2018

Ingredients

Chicken with bones 400 grams

Hung curd 1 cup (200 grams)

Turmeric powder 1 teaspoon

Finely chopped onion 1 big

Ginger-garlic paste 1 tablespoon

Green chilli paste 1 tablespoon

Garam masala powder 1 tablespoon

Cashewnut paste 3 tablespoon

Oil 4 tablespoon

Mustard seeds ½ teaspoon

Curry leaves 6 nos

Broken Kashmiri red chilli 2 nos

Salt to taste

METHOD

1 Marinate the chicken with salt, turmeric powder and ginger-garlic paste for 10 minutes. Add the hung curd and allow it to marinate for another

10 minutes.

2 Heat oil in a pan, and temper mustard seeds. When they splutter, add curry leaves and Kashmiri red chillis. Add the onion and sauté until it changes colour.

3 Add chicken and garam masala and sauté for five minutes. Add a cup of water and cook until the chicken is done. Add green chilli paste and bring it to a boil.

4 Add cashewnut paste and salt to taste. Simmer for two minutes.

5 Serve hot with any Indian bread.