Ingredients
Chicken - 700 grams
Ginger garlic paste - 1 -1/2 tsp
Yoghurt - 1 cup
Milk - 3 Tbsps
Amchur powder - 1/2 tsp
Garam masala powder - 3/4 tsp
Coriander powder -1 tsp
Red chilly powder - 1 tsp
Cumin seeds - 1 tsp
Green chilies (chopped) - 3
Salt - as needed
Kewra water - 2 drops
Cardamom powder - 1/4 tsp
Oil - 2 tsp
Browned onion - 1 Tbsp (optional)
Directions
In a vessel add the oil, cumin seeds, green chilies and fry the chicken until it turns white.
To the yogurt add the milk and all the spices except cardamom powder and kewra essence - whisk well.
Add the yoghurt mixture to the chicken n cook on a low flame for 25-30 minutes or until the oil rises to the top.
I had a little fried onion, so added it too but you can skip this step.
Sprinkle cardamom powder, kewra essence and garnish with green coriander. Serve with naan, roti or paratha.
