This is an exotic dish which I learnt from my mother-in-law. It would serve as an ideal dish for any party. It reminds me of my brother-in-law because it is his favourite and relishes it to the last drop (in the literal sense :-))
Ginger garlic paste- 2 tsp
Kashmiri chilli powder-3 tsp
Turmeric powder-1/2 tsp
Cinnamon- 2 small sticks
Chopped coriander leaves- 1 tbsp
Salt to taste
Clean the chicken well and cut them into medium pieces. Marinate this with turmeric and yoghurt for about 3 to 4 hours.
Heat oil in a vessel, add all the whole garam masalas. When they splutter add the finely sliced onions and saute until light brown in colour. Add the ginger garlic paste and fry for 2 mins. Add the chilli powder and fry until it loses its raw smell. Now add the chicken along with the marinade, mix well and saute for about 5 mins. At this stage add the blanched & chopped tomatoes, mix well and cook along with a little water until the chicken is 3/4th done. Now add the fine paste of blanched almonds to this , cook on slow flame taking care that it does not stick to the bottom of the vessel. When the chicken is done, garnish it with chopped coriander leaves. Serve it with any Indian bread or ghee rice. Enjoy!!!
Note: Blanching is the process of immersing a fruit or a vegetable in boiling water for a short interval. In this recipe I have blanched the tomatoes and almonds which helps to remove the skins easily.
Now the accolades.....
I am very happy to receive this appreciation from Sushma which is a great encouragement for me. Thank you Sushma and all the rest of my visitors for your valuable comments. They matter a lot to me.
I would like to pass on this award to Sangeetha & Preeti.