- ½ kg Chicken with bones
- 2 medium size Onions, chopped
- 1/4 cup low-fat cream
- 1 tbsp Ginger garlic paste
- 3 tbsp vegetable oil
- 2 tbsp Coriander powder
- 1/2 cup milk
- Salt To taste
- 2 tbsp Cashew nut paste
- 2 tbsp Knor Chef’s Chicken Masala
- 4 tbsp Coriander leaves
- 2 Green chilllies, finely chopped
- 1/2 tbsp cumin seeds
- 5 Almonds, chopped
- white pepper powder 1 tsp
- Kasoori methi 1/2 tsp
Marinate the chicken with ginger-garlic paste, white pepper and keep it refrigerated for atleast 1/2 hour.
In a pan heat oil, add cumin seeds and allow it to splutter. Add sliced onion and cook until onion turns translucent.
Add chopped green chillies and low-fat cream on low flame.
Add the milk and marinated chicken.
Add kasoori methi , coriander powder, Knorr Chef’s chicken masala and saffron
Then add 2 cups (300ml) of water.
Let it simmer and cook until the chicken is cooked
Garnish with chopped coriander and chopped almonds