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[A RICH & MILD CHICKEN DELICACY,COOKED IN DRY FRUITS GRAVY WITH GREEN MASALA]
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4-COCONUT (GRATED) DRY 1tbs
6-ONION (SLICED) 1cup
7-GARAM MAASALA 2tsp
9-WHITE PEPPER 1½ tsp
10-GINGER GARLIC PASTE 1½ tbs
13-GREEN CHILLY 6-7
15-BUTTER 30 gm
16-JULIENNES OF GINGER 1tsp
17-SALT to taste
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1- Clean & cut chicken.
2-blanch palak (spinach) & grind with coriander leaves & g. chilly &keep aside.
3-Soak & grind cashew nut, magaz &coconut together.
4-Heat oil, sauté onions till golden brown in colour, adds ginger garlic paste sauté for few minutes.
5-Add ground cashew nut mixture sprinkle some water stir in chicken, white pepper &salt sauté it till the oil start separately from masala.
6-Add beaten curd stir it for another few seconds.
7-Finally add green ground masala & 1 cup of water, cook it till chicken pieces tender.
8-Just before removing from the fire add half of the cream, half of the butter & garam masala, mix it well.
9- Serve hot garnish with cream, butter & julienne of ginger.
NOTE:- [WHILE YOU ARE COOKING GREEN LEAFY VEGETABLES, DO NOT COVER THE POT TO RETAIN THE COLOUR.]