Blog

Method : Wash and clean the large pieces of chicken breast. Boil the chicken in a pressure cooker along with whole Garam Masala in water with salt for 10 minutes.

Take out the chicken pieces and set aside the chicken stock .Let the chicken cool down. Then shred the chicken into thin long strips and keep them aside.

Soak the cashew nuts in warm water for 10 minutes and grind to a fine paste in a mixer grinder.

In a bowl, mix the cumin powder, coriander powder, red chilli powder, kashmiri red chilli powder , turmeric powder in half cup warm water water and keep aside.

Heat oil in a wok , add the crushed cloves, black and green cardamoms, black pepper seeds ,cinnamon stick , 2-3  bay leaves and 2 dry red chilli and give it a good stir. Saute it for 1 minute.

Now add 2 cups of chopped onions and saute over medium heat until it turns golden brown. Add 4-5 tea spoon ginger garlic paste and saute for 2 to 3 minutes.Now add onion paste and bhuna it till the masala is dry and oil starts to separate.

Then add chopped tomato , chopped green chillies(as per taste) and add one tea spoon salt and mix well.

Add the wet masala and the whisked yogurt .Mix it well with the masala. Cover the pan and cook on low medium heat.

Add the shredded chicken pieces and cook in low flame .Add half cup of warm water . Cover and cook over medium heat for 10 minutes. Add the cashew paste little diluted in water  and cook for 2 to 3 minutes.

Mash or cut yolk into thin slices and add . Grate the white parts and add little of it and keep aside some for garnishing .Cover and cook for 10 minutes on low heat.

Check the seasoning and bhuna it as per the thickness of the gravy required.

 Add kewra (not mandatory), kesari methi (not mandatory) if you want restaurent flavour.

Add one cube of butter and pinch of garam masala powder and cover the pan.

Garnish with chopped coriander leaves and the shredded egg whites .

Serve Hot.