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MYChicken Lababdar
To Marinate Chicken
1 kg Chicken
2 tbsp Kashmiri Chili Powder
1/2 tsp Turmeric Powder
1/2 tsp Cumin Powder
1 tbsp Besan/chickpea flour
Salt
1.5 tbsp Ginger Garlic Paste
4 tbsp Yoghurt
1 tbsp Oil
Mix all the ingredients. Refrigerate for as long as possible, preferably overnight.
For paste
4 tbsp Oil
8 Garlic Cloves
1 inch Ginger
3 Green Chilies
2 Onions
4 Tomatoes
12 Cashew Nuts
2 cups Water
Heat oil. Add ginger, garlic, green chillies, onions and sauté till onion is translucent. Add tomato, cashews, water. Bring to boil, and simmer for a few minutes. Take off heat and blend to a paste.
4 tbsp Oil
2 Bay Leaves
4 Cardamom Pods
5 Cloves
1 inch Cinnamon
1 tsp Pepper
1 piece Mace
3 tbsp Kashmiri Chili Powder
1 tbsp Coriander Powder
1 tsp Cumin Seed Powder
1 tsp Garam Masala
1 tbsp Kasuri Methi
1/4 cup Cream
Heat oil. Add bay leaf and whole spices. Pour in the prepared paste and spice powder. Sauté for a few minutes on low heat. Add marinated chicken, seasoning, mix well, and cover and cook till chicken is tender. Finish off with kasuri methi and cream
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