I am a hotel management graduate from a reputed hotel school with almost 10 years of working experience in various hotels namely wyndham grand, Radisson blu, Park plaza and reach gastronomical heights when started working for a Michelin stared Indian chef named Chef Vineet Bhatia in his flagship restaurant Rasoi by vineet in Bahrain. I love cooking food and it is my religion that I practice regularly.
- Chicken – 700 gms (preferably leg and thigh)
- Onions – 3 no (medium size)
- Tomatoes – 2 no (medium size)
- Cashewnut – 5 gm
- Melon seeds – 5 gm (optional)
- Cinnamon – 1-inch stick
- Bay leaf – 1 no
- Clove – 5 to 6
- Green cardamom – 3 no
- Ginger garlic paste – 1 ½ spoon
- Bell peppers – 50 gms (red and yellow)
- Milk – 1 cup
- Cream – 20 gm
LET’S MAKE PUREE
Step 1: Take a pan and add 2 tablespoons of oil and now add Kaju, 2 chopped onion, 2 tomatoes, 2 green cardamoms, 3 cloves, 1 piece cinnamon, and 2 bay leaf. Cook it for some time on medium flame.
Step 2: Add degi mirch powder and a little salt.
Step 3: Keep stirring all the ingredients for 3-4 mins
Step 4: Now remove cinnamon and bay leaf from the mixture and keep the mixture to get cool.
Step 5: Put the mixture into the mixer jar and grind into a fine paste add little water for the puree to be soft. And stain to get fine puree with a strainer
The gravy base is ready
Time to cook Chicken
Step 1: Add 2 tablespoon the same pan and add jeera and cook a little till you hear the crackling sound.
Step 2: Now add chicken to the pan and fry nicely. Saute well.
Step 3: Next, add ginger-garlic paste 1.5 tablespoons and mix properly till chicken is little light brown in color.
Step 4: Add a pinch of salt.
Step 5: Add the gravy base over the chicken now and mix it well.
Step 6: Close the pan and let it cook for 10-15 mins in low flame.
Step 7: Add 1 tbs kitchen king masala, 1/2 tps red chili powder, coriander powder, and salt according to taste.
Step 8: Add little degi mirch and garam masala.
Step 9: Mix properly and let it cook for 5 mins in a medium flame.
Step 10: Take another pan and add 1 tablespoon of oil.
Step 11: Add red and yellow bell pepper and green capsicum and finely chopped onion, cook little on low flame and add Kasuri methi and mix properly and cook for 2-3 mins.
Step 12: Your chicken gravy is well cooked now, add 1 cup of boiled milk and mix the gravy and allow it to cook for 5 mins.
Step 13: Add the saute capsicum into the gravy and mix well and cook for 2 mins.
Step 14: Add cream to the gravy now.