Ingredients:
Chicken – 1 kg, skinned and cut into 8 pieces
Bayleaves – 2
Oil – 5 1/2 tbsp
Cinnamon Sticks – 3
Green Cardamoms – 8
Caraway Seeds – 1/2 tsp
Cloves – 8
Onions – 1 cup, chopped
Turmeric Powder – 1 1/2 tsp
Yellow Chilli Powder – 1 1/2 tsp
Ginger Paste – 5 tsp
Garlic Paste – 5 tsp
Cashewnut Paste – 1/2 cup
Yoghurt – 3/4 cup, whisked
Hot Water – 1 cup
Salt to taste
Cream – 2 1/2 tbsp
Black Cardamom Powder – 1 tsp
Eggs – 3, soft-boiled and quartered
Green Coriander – 1 tbsp, chopped
Ginger – 1 tsp, julienned
Method:
1. Heat oil in a heavy bottomed an over medium heat.
2. Add bayleaves, cinnamon sticks, green cardamoms, caraway seeds and cloves.
3. Saute until they begin to crackle.
4. Add onions, turmeric powder and yellow chilli powder.
5. Saute for 30 seconds.
6. Add ginger, garlic and cashewnuts pastes
7. Saute further for 30 seconds.
8. Add the chicken pieces.
9. Cook for 10 to 15 minutes over medium heat.
10. Pour in the whisked yogurt with hot water and salt.
11. Cover and simmer for 10 to 15 minutes on very low heat.
12. Add the cream and cardamom powder
13. Stir fry for 4 to 5 minutes.
14. Remove from heat.
15. Garnish with eggs, green coriander and julienned ginger.
16. Serve hot.
