Chicken Cashew Ghee Roast is a traditional chicken mouthwatering cuisine, that is on one of the top non-vegetarian dish served in hotels and can be easily prepared at home by following these simple steps. People who like spicy and wholesome meal will surely like it. It is easy to make and can be eaten with butter naan, kulcha, rumali roti or tandoori roti. It is a great dinner item. Let's check the recipe.
Ingredients
Chicken -- 1 kg
Ghee - 1 cup
Cumin seeds- 2 teaspoon
Red Onion( chopped)- 5 pieces
Bay leaves- 3 to 4
Black cardamom- 3 pieces
Green chillies- 4 cut into long julienne
Spring Onion ( with leaves) - 3to 4 finely chopped
Turmeric- 1/2 tea spoon
Beaten curd- 1 cup
Ginger slices - few cut into julienne
Coriander powder- 2 tablespoon
Cashew paste- 1/4 cup
Garam masala powder- 3 tablespoon
Lemon- 1
Basil leaves- 2 to 3 chopped
Saffron- 2 to 3 strands
Salt - as per taste
Recipe Of Chicken Cashew Ghee Roast
Take a karahi and add a cup of ghee into it. Add finally chopped red onion slices into it and stir for three minutes in medium flame. Now add roasted cumin seeds and black cardamom, with julienned of ginger, spring onions, some bay leaves and black cardamom. Add some salt and coriander powder. Now, wash and dry chicken pieces and make slits into it with help of a knife. Add some lemon juice on chicken and rub all pieces with lemon juice, basil leaves and keep it covered for 10 minutes at room temperature. Add chicken pieces into the karahi and saute well. Make sure all ghee is coated well on chicken. If necessary add one or two table spoons of ghee more. Saute for 5 minutes. Then add beaten curd into the karahi and turn off the gas. Add turmeric powder and garam masala and mix well. Do not mix water. If necessary add only 2 to 3 table spoon of water to saute well.Mix the mixture well, so that ghee enter into the cut pieces of chicken well. Now turn on the heat and fry till 10 minutes at low flame. Cover and cook and check in between so that chicken does not burn. Add cashew paste into it and little milk to give it a mild flavour. Only 3 table spoon of milk and fry till the karahi looses all oils from it's bottom. Add some more garam masala powder and saffron soaked milk. Cover and cook for another 10 minutes at low flame. The chicken will turn brown and golden. Add fresh julienne of green chillies and ginger. Garnish well on a plate with more basil leaves, cut lemons, sliced onions soaked in white vinegar and add some cashew paste or cream to decorate.
Yummy chicken Cashew Ghee Roast is ready to be served.
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