VENNELA CHICKEN

Rich creamy preparation garnish with silver varg Preparation Time : 25-30 minutes Cooking Time : 25-30 minutes Servings : 4

Ingredients

Chicken skinless 800 grams Onions 3 medium Green chillies 3-4 Ginger 1 inch piece Garlic 6-8 cloves Almonds 10-12 Pistachios 6-8 Yogurt 1 cup Oil 1/4 cup Mawa (khoya), grated 1/2 cup White pepper powder 1 teaspoon Salt to taste Fresh cream 1/4 cup Green cardamom powder 1/2 teaspoon Dried rose petals 8-10 Silver warq for garnish

Method

Clean, wash and cut chicken into twelve to fifteen pieces. Peel, wash and finely chop onion. Remove stems, wash and roughly chop green chillies. Peel, wash ginger, garlic and grind to a fine paste along with chopped green chillies. Soak almonds and pistachios in one cup warm water for ten minutes, drain and peel. Reserve three to four almonds for garnish and grind the remaining to a fine paste. Slice the reserved almonds and pistachio nuts. Whisk yogurt with half cup water till smooth. Heat oil in a deep pan, add sliced onions and sauté till it turns light golden brown. Add the ginger, garlic, green chilli paste and stir-fry for two minutes. Stir in the almond paste, grated khoya and one cup of warm water. Reduce heat and cook for ten to fifteen minutes, stirring frequently. Add chicken pieces and whisked yogurt. Cook covered on medium heat for eight to ten minutes, stirring occasionally. Add white pepper powder and salt. Stir well and simmer for three to four minutes more or until the chicken is completely cooked. Add fresh cream, green cardamom powder and lightly crushed rose petals. Stir well and simmer for two minutes. Garnish with silver varq, almond and pistachio slices and serve hot.