I had leftover Mawa from Diwali and the overdose of sweets ensured that I wanted to use it for something savory. So to break the monotony of sweets and the vegetarian period 😀 Mawa chicken seemed like a good option.
Kids enjoyed the milder version but the adults preferred it slightly hot with green chillies.
Serves – 3 Time – 45 minutes
Ingredients
- Chicken – 500 gms
- Tomatoes – 2 medium size, pureed
- Onions chopped – 2
- Curd – ½ Cup
- Fresh Cream – ½ cup
- Mawa/Khoya – 50 gms
- Ginger Garlic paste – 1 tbsp
- Almonds – 5(optional)
- Cashews – 8 (optional)
- Green Cardamom – 2
- Cinnamon – 1 inch
- Peppercorns – 10
- Coriander Powder – 1 tsp heaped
- Chilli powder – 1 tsp
- Cumin powder – ½ tsp
- Pepper powder – ½ tsp
- Turmeric powder – ¼ tsp
- Kasoori Methi – 1 tsp
- Salt – 1 tsp or as per taste
- Oil
- Green chillies – 2-3 (optional)
Method
- Clean the chicken & pat dry
- Heat oil in a kadai/pan and add Cardamom, Cinnamon, Peppercorns
- Once fragrant, add onions and fry till translucent
- Add chicken & fry for another 2-3 minutes or till the colour of chicken is changed
- Next add, ginger garlic paste, coriander powder, chili powder, cumin powder, pepper powder, turmeric powder & kasoori methi. Add 2 tbsp water to avoid burning the spices
- Cook for another 3-4 minutes on medium flame. The raw smell of the spices should go
- Next add tomatoes & curd and cook on medium flame till the water from tomatoes & curd dries
- Next add crumbled Mawa & fresh cream and cook for 3-4 minutes on medium flame, stirring continuously
- If needed add a ½ cup water to cook the chicken thoroughly. Add the slit green chillies & cover and cook on low flame for 20-25 minutes or till chicken is cooked completely
- Switch off the flame and add the dry fruits
- Serve hot with roti/parathas
My Medley Rasoi 