Chicken dilpasand

Chicken dilpasand

Ingredients

• Chicken boneless (leg side) ½ kg
• Yogurt 1/8 kg
• Water 1 cup
• Medium onion 2
• Green chili 4-5
• Green coriander ¼ bunch
• Fresh coconut 25 gm
• Raisins 25 gm
• Finely chopped ginger 1 medium piece
• Garlic chopped 4-5 cloves
• Red chili powder 1 tsp
• All spice powder 1 tsp
• Turmeric 1 tsp
• Poppy seeds 1 tbsp
• Cumin powder 1tbsp
• Tomato purees 1 tbsp
• Ghee 3-4 tbsp
• Salt to taste

Method

1. Cut ½ kg chicken into cubes and add 1/8 kg yogurt, 1 tsp turmeric and salt to taste, cover the lid and leave it for a while. In a pan sauté 1 tbsp poppy seeds for 1-2 minutes. When the color changes take it out in a plate. In a juicer blender chop 1 medium chopped ginger, 4-5 cloves of chopped garlic, 4-5 green chilies and 1 onion to make a paste. 
2. Cut another very finely and fry till light golden brown. Now add 1 tsp red chili powder, cumin powder and 1/2 tsp all spice powder,cook for 1 minute. Along with it add onion mixture and sauté for 2-3 minutes.
3. Then add and sauté marinated chicken for 4-5 minutes. Now add 1 tbsp tomato puree and 1 cup water, cover the lid and leave to cook.
4. After that in a juicer blender add water as required and 25 gm fresh coconut, blend it well to make the paste. In a blender machine blend poppy seeds and add with chicken. 
5. After 2 minutes of sauté add 25 gm cardamom and sauté for 2-3 minutes, dish it out and serve.