Slow-cooked Creamy Chicken Curry In Aromatic Spice

INGREDIENTS

White Poppy Seeds 1 tablespoon (I used the black ones I had
on hand)
Cashews – ⅛ cup (confession, I didn\'t do this and it
was still delicious!)
Warm milk – ¾ cup
Chicken – 8 chicken leg pieces ( boneless chicken cut
into bite size pieces)
Thick Yogurt – ½ cup
Ginger garlic paste – 1 tablespoon
Red chilli powder – 2 teaspoon
Salt – 1 ½ teaspoon
Turmeric powder – ½ teaspoon
Canola oil – 4 tablespoon
Onions – 3, medium sized, finely sliced
Cloves – 4
Green cardamoms – 4
Dried Bay leaf – 1
Tomato – 1, large, pureed
Garam masala powder – ¾ teaspoon
Cilantro – 2 tablespoon, finely chopped

Method:
1. In a small cup, add poppy seeds and
cashews. Pour in warm milk and let
soak for 20-25 minutes. Later puree it
into a smooth paste.(I didn\'t do this
step but wish I had, and plan on doing
it next time insha\'allah. That being
said, the dish was still delicious)

2. Marinate the chicken with yogurt,
ginger garlic paste, turmeric powder,
salt and red chilli powder. Mix well
and keep aside for 30-40 minutes.

3. In a lagan or any thick bottomed
vessel at medium high heat, pour oil
and as soon as it is hot, add the
sliced onions, two pinches of salt and
fry while stirring constantly until
they are golden brown in color. Add
cloves, cardamoms and bay leaf. Add
the marinated chicken along with the
marinade and mix well. Add the
prepared cashewnuts+poppy seeds+milk
puree, and the tomato puree and mix
well. Simmer, cover and let it cook
slowly for 30-40 minutes. Keep
stirring it every once in a while. You
will see the oil will start to leave
and the gravy will get thicker. Once
done, sprinkle garam masala powder and
chopped cilantro. Mix well and serve
immediately.

By:
The Muslim Wife\'s Kitchen

METHOD

Same

INFO & TIPS

See above

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