Chicken Reshmi

Ingredients

• • Chicken (cut into 8 pieces) - 800 grams
• • Onions (big, sliced finely) - 2
• • Ginger (shredded) - 2 inch pieces
• • Khoya/Dried whole milk (crumbled) - 25 grams
• • Curd (thick) - 1 cup
• • Cashew nuts (prepare: ground to a paste) - 3 tablespoons
• • Chilly powder - 1 teaspoon
• • Dhania/Coriander powder - 1 tablespoon
• • Choti elaichis/Green cardamoms (powdered) - 7
• • Jeera/Cumin seeds - 1 teaspoon
• • Tej patta/Bay leaf - 1
• • Lime juice - 1 tablespoon
• • Oil - 4 tablespoons
• • Salt - as required

Method

• 1. Clean and cut the chicken into 8 pieces. Prick it well with a fork.
• 2. Heat oil and fry sliced onions to a golden brown.
• 3. Remove from oil, crush them coarsely and keep aside.
• 4. In the same oil fry shredded ginger to a golden brown colour.
• 5. Remove from oil and crush coarsely.
• 6. In the same oil add tej patta and jeera.
• 7. When it turns golden, add the chicken and cook on high flame, stirring, till the chicken turns brown & dry.
• 8. Reduce flame. Add khoya. Add red chilly, coriander powder and salt. Stir.
• 9. Add 1 cup water, cover and cook the chicken on low flame. Cook until tender.
• 10. Add beaten curd, cashew nut paste, lime juice and cardamom powder.
• 11. Cook on low flame until gravy thickens.
• 12. Add the fried onions and ginger. Stir. Serve garnished with coriander.