- Chicken – 1 Kg
- Onion – 6
- Ginger – 2 inch
- Garlic – 1, whole
- Curd – 1 cup
- Cashewnut – a handful
- Cream – 2 tbsp
- Salt, turmeric, Sugar
- Bay leaves, Garam Masalas
Grind onion, ginger, garlic, cashew nuts and mix well with the yogurt.
Heat oil in a pan and saute the chicken pieces lightly.
In the same oil, add bayleaves and garam masalas. Now add the ground masalas with salt and turmeric and fry well till oil comes out of the masalas.
Next add the fried chicken pieces and continue stirring so that the chicken pieces are evenly coated with the spices. Stir continuously so that they do not stick to the pan. Everything should be done on very low heat.
When oil comes out of the chicken and all water evaporates, add 1 tsp of sugar and a cup of hot water. Let it boil for 5 minutes over low heat. Adjust the seasoning.
Once the gravy becomes thick, stir in the cream and 1 tsp of ghee. Serve hot with Parota.