Chicken (2 birds of approx 1 kg 800 gms each) cut into 3 inch pieces on the
bone but eliminating wings, necks, back, etc.
Wash and keep to drain.
1/2 a tub of yoghurt
2 tablespoons cream (taken off the top of the milk at home)
3 teaspoons ginger/garlic paste
1/2 teaspoon pepper
1/2 teaspoon kashmiri red chilli powder
1/2 teaspoon red chili powder
1 teaspoon garam masala powder
salt to taste
juice of 1 small lime
1 cup almonds and cashew nuts roasted and ground to a paste
1 tablespoon oil
Mix in all the above items to a smooth consistency and apply onto the chicken. This may also be kept frozen in the refrigerator till required. When required, thaw. Heat a large non-stick pan with just a little clarified butter and add the chicken pieces. Cover for the first ten minutes of cooking time. If you like a gravy lower the flame and cook covered.
If you want it almost dry cook on a high flame without the lid allowing the liquid to dry up. This would require more frequent stirring so that it does not burn at the bottom.
Serve with either chappatis for a main dish (if it is with a gravy) or just by itself as a side dish if you made it dry.