Chicken and Creamy Vegetable Pot

Ingredients

• Fried Onions 1 Cup
• Green Chillies 6-7
• Chicken 500g
• Crushed Cumin 1 tbsp
• Salt 1 tsp
• Chilli Powder 1 tsp
• Coriander Powder 1 tbsp
• Ginger Garlic Paste 1 tbsp
• Oil for frying
• Oil ½ Cup
• 4 tomato Puree
• Fried Onions ¼ Cup
• Coriander powder 1 tsp
• Turmeric ½ tsp
• Crushed Cumin 1 tsp
• Yogurt 1 Cup
• Cream ¼ Cup
• Coriander Leaves & Chillies for garnishing

Ingredient Image

Step 1

Blend fried onions, green chillies, and coriander leaves in a chopper until finely chopped. Add the chicken along with salt, chili powder, crushed cumin, coriander powder, and roasted chickpeas powder. Blend everything into a smooth paste.

Step 2

Transfer the mixture to a bowl, add ginger-garlic paste, and mix well.

Step 3

Grease your hands with a little oil and shape small portions of the chicken mixture into kababs, using a straw, skewer, or even a clean pencil to hold their shape.

Step 4

Heat oil in a pan and fry the kababs over medium-low heat until they’re golden brown. Once done, remove them from the pan and set aside.

Step 5

For the gravy, heat some oil in a pan, add ginger-garlic paste, and sauté for 1-2 minutes. Pour in the tomato puree and cook for a few more minutes on medium-low heat.

Step 6

Add fried onions, salt, chili powder, coriander powder, turmeric, and crushed cumin. Stir everything together well.

Step 7

Mix in the yogurt and cook for 2-3 minutes. Then gently add the kababs and pour in some cream for a rich, smooth sauce. Stir everything to combine.

Step 8

Sprinkle chopped coriander leaves on top, turn off the heat, and garnish with extra coriander and chillies before serving.