Ingredients:

• Chicken breast pieces – 2 lb
• Ginger Garlic paste – 2 tsp
• Red Chilli powder – 3 tsp
• Turmeric – 1/2 tsp
• Coriander powder – 2 tsp
• Dry masalas:
• Cardamom – 4 to 5
• Cloves – 7 to 8
• Cinnamon – 2 sticks
• Fennel – 1 tsp
• Red food colour – 1/2 tsp
• Onions – 1/2 kg
• Tomatoes – 1/2 kg
• Capsicum – 1/4 kg
• Cashews – 3 tbsp
• Badam – 3 tbsp
• Pista – 3 tbsp
• Dry Coconut – 2 tbsp
• Poppy Seeds – 2 tbsp
• Curd – 2 tbsp

Method:

1. Marinate chicken pieces with 1/2 tsp chilli powder, red colour, 1/2 tsp ginger garlic paste and a little salt for 2 hours.
2. Then bake in oven at 450 degrees centigrade for 10 to 15 minutes.
3. Fry chopped onions, tomatoes, capsicum in a little oil separately.
4. Cool them and grind to a paste.
5. Make a paste of badam, cashews, pista and dry coconut.
6. Heat oil in a big pan and fry onion paste for 20 minutes till the oil separates.
7. Add turmeric, ginger, garlic paste, coriander powder, dry masalas and chilli powder.
8. Then add tomato and capsicum paste and fry for another 15 minutes.
9. Now add badam paste and fry.
10. Add 1 cup of water and boil again.
11. Add baked chicken pieces and cook till done.
12. Lastly add curd.
13. Mix well and remove from fire after a few seconds.

Recipe courtesy of Manjula Kolluru