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Ingredients:
3/4 kg - chicken cut into small pieces
2 - medium onions
1 cup - milk
2 tbsp - chopped fresh ginger root
2 tbsp - punjabi garam masala
6 tbsp - butter or cooking oil
1 tbsp - ground turmeric
2 to 3 - fresh green red peppers chopped into small pieces
1 cup - fresh plain yoghurt
1/4 cup - almonds ground a few saffron strands soaked in 2 tbsp - warm milk
1/4 cup - walnuts grounded
1/2 tbsp - coriander
1/2 tbsp - mint leaves
salt to taste
3/4 kg - chicken cut into small pieces
2 - medium onions
1 cup - milk
2 tbsp - chopped fresh ginger root
2 tbsp - punjabi garam masala
6 tbsp - butter or cooking oil
1 tbsp - ground turmeric
2 to 3 - fresh green red peppers chopped into small pieces
1 cup - fresh plain yoghurt
1/4 cup - almonds ground a few saffron strands soaked in 2 tbsp - warm milk
1/4 cup - walnuts grounded
1/2 tbsp - coriander
1/2 tbsp - mint leaves
salt to taste
Chicken Dilruba
Method
- Put the onions and ginger in a blender or food processor and process into a smooth paste.
- Heat the butter or oil in a deep vessel (alternatively pressure cooker) and gently brown the onion-ginger mixture, stirring often.
- Add the chicken and yoghurt
- Combine well and cook over medium heat until the mixture becomes nearly dry and the chicken begins to change colour to brown.
- Grind the almonds, walnuts until fine powder is prepared.
- Mix with milk then add the mixture to chicken along with garam masala, turmeric, chilli peppers and salt.
- Cook over medium heat, stirring often, until the chicken is very tender and sauce is very thick (about 10-15 minutes).
- Stir in the saffron/milk mixture and cook 1-2 minutes longer.
- Finally garnish with coriander and mint leaves.
- Serve Chicken Dilruba with Roti, Naan or Paratha.
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