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Featured Recipe : Murg Awadhi Korma|

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INGREDIENTS :

CHICKEN 1 NO
GHEE 100 GM
CLOVE 03 GM
BIG CARDAMOM 4-5 NO
SMALL CARDAMOM 4-5 NO
CINNAMON 2-3 GM
CORIANDER POWDER 25 GM
GINGER 15 GM
GARLIC 10 GM
CURD 150 ML
CASHEW NUTS 100 GM
ONIONS 50 GM
RED CHILLY POWDER 5 GM
WHITE PEPPER POWDER 2 GM
FRESH GREEN CORIANDER 20 GM
CREAM FOR GARNISH 20 ML
ALMONDS 4-5 NO

PREPARATION :
  1. Remove the chicken skin and cut into 8 pieces.
  2. Peel ginger and garlic and make a fine paste.
  3. Slice 100gm onion and fry in oil till golden brown.
  4. Roast 100gm broken cashew nuts till golden brown.
  5. Blanch the almonds in hot water, remove the skin, cut into thin slice and roast it.
  6. Wash and chop the fresh coriander leaves finely.
METHOD :
  1. In a cooking pot put the ghee, whole garam masala and (clove, small and big cardamom, cinnamon) allow it to crackle.
  2. Then add the coriander powder, red chilly powder, ginger garlic paste, curd and sauté well.
  3. Add the chicken pieces and cook.
  4. Prepare the paste of the roasted cashew nuts and brown onions.
  5. When the chicken leaves the sides of the pan add the browned onion and cashew nut paste in the chicken.
  6. Serve in a dish, garnished with cream, chopped fresh coriander and roasted almonds flakes.

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