Mughlai Chicken Kheema Lajawab
Ingredients
Chicken kheema - 250 g
Garlic paste - 2 tbsp
Ginger paste - 1 tbsp
Tomato chopped - 1 large
Onions chopped - 2 large
Green chillies minced - 2
Red chilli powder - 1 tsp
Cumin powder - 2 tsp
Coriander powder - 1 tsp
Pepper powder - 1/2 tsp
Garam masala powder or Everest Chicken Masala - 1/2 tsp
Green cardamom crushed - 2
Cinnamon stick - 1 inch
Curd fresh - 2 tbsp
Cashews and Badam - 6-7 made to paste
1/2spoon soaked poppy seeds
Egg beaten -1 optional
Bay leaf - 2
Oil - 3 tbsp
Butter - 1 tbsp
Fresh Coriander leaves - a bunch
Method
Heat a frying pan with oil and butter in it and put bay leaf, cinnamon stick and onions. Gently fry the onions till golden brown. Add ginger-garlic paste, green chillies and all the dry ingredients and saute for a while, add tomatoes and stir fry it until tomatoes are tender.
Add curd, cashew, badam paste and poppy seeds paste mix it nicely with all the ingredients and put chicken kheema and salt also. fry it for a while and cover it and cook it for 10 - 15 minutes in a slow fire. Sprinkle some water also so it does not stick to the pan. Finally add egg and the garam masala and fry it nicely until all are nicely incorporated.
Sprinkle handful of chopped coriander leaves and serve it hot with chapati, nan or paratha.
Ingredients
Chicken kheema - 250 g
Garlic paste - 2 tbsp
Ginger paste - 1 tbsp
Tomato chopped - 1 large
Onions chopped - 2 large
Green chillies minced - 2
Red chilli powder - 1 tsp
Cumin powder - 2 tsp
Coriander powder - 1 tsp
Pepper powder - 1/2 tsp
Garam masala powder or Everest Chicken Masala - 1/2 tsp
Green cardamom crushed - 2
Cinnamon stick - 1 inch
Curd fresh - 2 tbsp
Cashews and Badam - 6-7 made to paste
1/2spoon soaked poppy seeds
Egg beaten -1 optional
Bay leaf - 2
Oil - 3 tbsp
Butter - 1 tbsp
Fresh Coriander leaves - a bunch
Method
Heat a frying pan with oil and butter in it and put bay leaf, cinnamon stick and onions. Gently fry the onions till golden brown. Add ginger-garlic paste, green chillies and all the dry ingredients and saute for a while, add tomatoes and stir fry it until tomatoes are tender.
Add curd, cashew, badam paste and poppy seeds paste mix it nicely with all the ingredients and put chicken kheema and salt also. fry it for a while and cover it and cook it for 10 - 15 minutes in a slow fire. Sprinkle some water also so it does not stick to the pan. Finally add egg and the garam masala and fry it nicely until all are nicely incorporated.
Sprinkle handful of chopped coriander leaves and serve it hot with chapati, nan or paratha.
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