1 kg chicken pieces
1 large onion sliced into pieces
2 tbsp ginger-garlic paste
2 tbsp yogurt
4 large elaichis
2 tbsp red chilli powder
1 tbsp refined oil
1 tbsp cashewnut, in a paste
1 tbsp almonds, silvered
2-3 tbsp water
salt to taste
On a medium flame, heat oil in a kadai and stir-fry the onions until light brown.
Add garlic and ginger pastes, with red chillies and fry. Reduce flame and add the elaichi pods.
After a minute, add chicken, stirring so that pieces are evenly coated.
In a blender, mix water with yoghurt, tomatoes and salt. Add to chicken, cover and cook for half an hour or till the chicken is done.
Now remove fro heat and stir in the cashew nut paste.
Serve hot with rice, garnished with the silvered almonds.
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