of Modasa, IN
1 kg Chicken, skin removed
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
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 .
What is cayenne?
Mango Ginger Pickle