Ingredients
non vegetarian
2 servings
- 1 kg Chicken, skin removed
- 2 Onions
- 1 cup Milk
- 1 inch Ginger, chopped
- 2 tbsp Punjabi garam masala
- 4 tbsp Butter
- ½ tsp Turmeric powder
- 2 Green cayenne peppers
- 1 cup Curd/yogurt
- ¼ cup Almonds
- ¼ cup Cashewnuts
- 4 strands of saffron, soaked in 2 tbs. milk
- ¼ cup Walnuts
- ¼ cup Melon seeds
- Salt to taste
Directions
- Blend onions and ginger in a blender into a smooth paste .
- Heat the butter in a skillet and gently brown the onion-ginger mixture, stirring often.
- Add the chicken and curd/yogurt , mix well.
- Cook over medium heat until the chicken begins to brown.
- Grind the almonds, walnuts and melon seeds until quite fine.
- Stir them into the milk, then add the mixture to the chicken .
- Add garam masala, turmeric, chili peppers, salt and ground cayenne.
- Cook over medium heat, stirring often, until the chicken is very tender.
- Stir in the saffron/milk mixture and cook 1-2 minutes longer.
- Chop fresh coriander and whole almonds, cashews for garnish .
- Enjoy Chicken Dilruba with roti, naan or paratha.