Level of Difficulty: hard
Servings Prep Time
2people 30-40minutes
Servings Prep Time
2people 30-40minutes
  • 7pcs Spanish Black Olives
  • 240g Chicken boneless
  • 3tbspn Ginger paste
  • 3tbspn Garlic paste
  • 3tbspn Garam masala
  • 2pcs Capsicum
  • 1cup Onion
  • 1cup Tomato
  • 1tbspn Red chilli powder
  • totaste Salt
  • 100g Cashew nuts
  • 100g Curd
  • 4pcs Coriander leaves
  1. Gravy: mix 4 coarsely chopped onions, 100g cashew nuts, 4 cloves garlic,1 inch ginger in a mixer. Blend the gravy ingredients to a curry paste with one glass of water and then boil for 15 minutes. While the gravy is boiling, heat another pan over medium high heat and put the ingredients of making garam masala powder one by one, add 5 tablespoon coriander seeds, 3 tablespoon cumin seeds, 10 black peppercorns, 5 black cardamom, 6-7 green cardamom, 4 cloves, a piece of nutmeg and few cinnamon sticks. Roast the whole garam masala ingredients for 3-4 minutes, until the nice aroma comes out and then grind together into a smooth powder and keep aside.
  2. Now mix 6 tablespoon yoghurt (dahi/curd) in a big bowl, 2 teaspoon garlic paste, 1 teaspoon ginger paste, 1/2 teaspoon red chilli paste, 1 teaspoon of prepared garam masala powder and salt to taste. Add pieces of chicken, 1 diced tomato and 1 diced capsicum in marinade and leave for half an hour.
  3. Heat oil add the chicken chunks and cook till its half done. Add 2 tablespoon butter in a big pan. Add one chopped onion and saute for a few seconds. Then add 1 teaspoon chopped ginger and 1/2 teaspoon chopped garlic. Keep stirring until golden brown.
  4. Add Spanish olives and finish with touch of cream.Garnish with chopped coriander, fried dry red chilli and ginger juilliene.

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