Clean and cut the chicken into small pieces. Brown the onions and cashew nut separately. Make a fine paste and keep aside in separate containers.
Wash and chop the green coriander leaves. Heat the oil in a handi and add cloves, small cardamom, bay leaf and cinnamon stick and sauté till it starts to crackle.
Now add the ginger-garlic paste, chicken pieces and let it cook for five minutes.
Add the brown onion paste, roasted gram flour, salt and white pepper. Cook till the chicken is almost cooked.
Add to it the yellow chilli powder, garam masala powder, and the beaten curd and cook for a few seconds.
Add to it the yellow chilli powder, garam masala powder, and the beaten curd and cook for a few seconds.hew nut paste and cream.
Before serving add the saffron and a pinch of nutmeg and cardamom powder. Garnish it with chopped coriander leaves and serve hot.
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