Chicken Shahjahani

Von Get Curried · 60 Min.

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Zubereitung

1. Heat the ghee in a saucepan, then fry the green cardamoms, cloves, black cardamoms, sliced onions and ginger-garlic paste until the onions are soft.
2. Grind the softened onion mixture to a paste with the soaked poppy seeds, melon seeds and cashews.
3. Return the paste to the pan and fry for 5-7 minutes, until the ghee separates and the paste turns slightly brown.
4. Add the turmeric, Kashmiri chilli powder and salt, and stir.
5. Add the chicken and cook on high heat for 5 minutes.
6. Add the garam masala, yoghurt and water, then cook on low heat with the lid on.
7. Stir in the cream and kewra water and mix thoroughly.

Zusammengefasst aus dem Video von Get Curried. Schau es dir für die Details an.

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