Place chicken in a bowl, add ginger paste, garlic paste, Kashmir red chilli paste, salt, black salt, turmeric powder, yogurt, garam masala powder, carom seeds, lemon juice, gram flour, crushed red chillies and mix well. Let them marinate for 1-2 hours.
Heat oil in a flat non stick pan, add the chicken pieces and cook for 3-4 minutes on high heat. Reduce heat and cook.
For gravy, chop 2 onions in a chopper. Cube the remaining 2 and separate layers. Cut green capsicums into 1 inch pieces. Halve and remove seeds of 2 tomatoes and cut them into 1 inch pieces.
Heat 3 tbsps oil in another non stick pan, add cubed onion layers, capsicums and tomatoes and saute for 2-3 minutes. Transfer into a bowl.
Turn over the chicken pieces in the first pan and let the other side cook. Heat 2 tbsps oil in the second pan and add cumin seeds. When they begin to change colour add chopped onions and saute.
Grind remaining tomatoes. Add garlic and ginger to the pan and saute. Add freshly ground tomatoes and continue to saute.
Add coriander powder, a pinch of turmeric powder and saute for a minute. Add tomato puree and mix. Add khoya and mix and saute for a few minutes.
Add salt, red chilli powder, green cardamom powder, kasoori methi and mix and continue to saute till oil begins to separate. Add chicken pieces and mix. Add fresh cream.
Reviews (1)  
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Nov-13-2017
Sreemoyee Bhattacharjee   Nov-13-2017
the recipe sounds delicious but please write the ingredients , one in each tab in the app, from next time. thank you
Place chicken in a bowl, add ginger paste, garlic paste, Kashmir red chilli paste, salt, black salt, turmeric powder, yogurt, garam masala powder, carom seeds, lemon juice, gram flour, crushed red chillies and mix well. Let them marinate for 1-2 hours.
Heat oil in a flat non stick pan, add the chicken pieces and cook for 3-4 minutes on high heat. Reduce heat and cook.
For gravy, chop 2 onions in a chopper. Cube the remaining 2 and separate layers. Cut green capsicums into 1 inch pieces. Halve and remove seeds of 2 tomatoes and cut them into 1 inch pieces.
Heat 3 tbsps oil in another non stick pan, add cubed onion layers, capsicums and tomatoes and saute for 2-3 minutes. Transfer into a bowl.
Turn over the chicken pieces in the first pan and let the other side cook. Heat 2 tbsps oil in the second pan and add cumin seeds. When they begin to change colour add chopped onions and saute.
Grind remaining tomatoes. Add garlic and ginger to the pan and saute. Add freshly ground tomatoes and continue to saute.
Add coriander powder, a pinch of turmeric powder and saute for a minute. Add tomato puree and mix. Add khoya and mix and saute for a few minutes.
Add salt, red chilli powder, green cardamom powder, kasoori methi and mix and continue to saute till oil begins to separate. Add chicken pieces and mix. Add fresh cream.
INGREDIENTS
SERVING: 4
chicken cut into 16 pieces [400 grams]
Ginger paste1 1/2 teaspoons
Garlic paste 3 teaspoons
Kashmiri red chillies paste3 tablespoons
Salt to taste
Black salt (kala namak)1/2 teaspoon
Turmeric powder 1/2 teaspoon
Yogurt 2 tablespoons
Garam masala powder 1/2 teaspoon
Carom seeds (ajwain)1/4 teaspoon
Lemon juice 3 + 1/2 teaspoons
Gram flour (besan)1/2 tablespoon
Red chillies crushed 1/2 teaspoon
Oil 3 tablespoons
Onions 4 medium
Oil 5 tablespoons
Green capsicums cut into 1 inch pieces 2 medium
Tomatoes deSeeded and cut into 1 inch pieces - 4 medium
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