Method:
- Heating up oil with large pan, toss in cloves,
red chili, cinnamon stick, cardamom and bay leaf. Cook until bay leaf
turns to golden brown, then add in onion and sauté for few minutes,
follow by ginger garlic paste and sauté for another few minutes. Toss
chicken into pan and sauté. Sprinkle in dhania powder, chili, cumin
powder and turmeric.
- Cook until chicken almost done, add salt and a
small
can of tomato paste. Lower the heat, add whipping cream and sauté for a
few minutes, and add garam masala and coriander leaves.
- Serve hot
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