By : Rehana Khambaty Category : Chicken, Chicken lunch, Curries and gravies Servings : 4 Time Taken : 15-30 mins Rating :

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Method 1. 2. 3. 4. 5. 6. 7. 8. 9. Clean, wash and dry the chicken. Make a marinade with paste of 2 onions, almonds, salt and garlic. Apply marinade to the chicken and keep aside for 3 hours. Heat oil and fry the remaining sliced onions and set aside. In the same oil, add marinated chicken and cook until liquid dries up. Add beaten yoghurt, fried onions, red chilli and coriander powder and continue cooking. When almost done, add cream, saffron, garam masala and vetivier essence. Cover with a tight lid and simmer for 15 mins. on low heat. Garnish with coriander leaves before serving.

Ingredients: Chicken (cut into medium sized pieces) - 1 kg Large onions (two for paste, one sliced finely) - 3 Cloves of garlic - 8 Yoghurt - 1/2 cup Saffron (dissolved in 2 tbsp water) - 1 pinch Coriander powder - 1 tbsp Red chilli powder - 1 tsp Garam masala - 1/2 tsp Oil - 1/4 cup Salt to taste Vetivier essence Almonds, blanched and skinned - 50 gms