Published Monday, 17 November, 2014 by Urjaswi
Marinate the chicken with chilly powder,ginger-garlic paste and salt and keep aside for 30 minutes.Then,
put sunflower oil in a pan and put the tejpatta ans dry chilly after the oil is hot enough.Put the marinated chicken and let it fry lightly.Add the the masala made with the different kinds of powder.Then add the garam masala and chilly powder.Mix it well so that the chicken extracts the flavor.Then,one by one add the almond and cashew nut paste.Mix and then add the sour curd and a little water.Again mix and cover it so that the chicken becomes soft.Add a bit salt and sugar and the green chilies.Again cover for some time.Add the pepper(black)powder and the fresh cream.Mix well. After covering for 5 minutes garnish with coriander leaves and serve hot.
(tastes excellent with basmati rice,polao ,nan or even simple roti)