Directions

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  1. Peel and roughly chop the onion in big chunks (quarters) and place in a small pot. Add enough water to half-immerse the onions (about 1/4 cup). Cover (leaving the lid slightly open) and cook on low-medium for about 30 minutes until the onions soften.
  2. Blend the onions into a paste. Bring to room temperature.
  3. Marinate the chicken with salt, white pepper, (cooled) onion paste and ginger & garlic paste for around 30 minutes.
  4. In a medium pan heat oil and add the cumin seeds. Fry for 30 seconds.
  5. Add coriander powder, stir for 3-5 seconds and immediately add the chicken.
  6. Cook the chicken on high flame until it changes colour. Reduce the flame to medium and cook uncovered for another 10 minutes.
  7. In a small bowl blend yogurt, green chillies and coconut powder together.
  8. Bhoonofy (i.e. fry) the chicken until all the water evaporates.
  9. Pour the yogurt mixture into the chicken. Stir, cover and leave to cook on low for 10-15 minutes.
  10. Remove the lid and cook so that the water evaporates and oil rises.
  11. Add the sliced capsicums and cook for another minute on medium flame.
  12. Add cream, butter and cheese. Cover and leave to cook on low for a couple of minutes.
  13. Garnish with fresh julienned ginger and chopped green chillies.
  14. Serve with hot naan.

 

Notes:

  • If you don’t have coconut powder, you can use desiccated coconut, but grind before use. Or you can substitute with ½ cup coconut milk. 
  • You can substitute cheddar for mozzarella. I prefer cheddar because it’s not as stringy and blends well into the curry.

 

This recipe was adapted from Engineer Meets Beauty and Mirchi Tales but modified based on my cooking style and the basics I’ve learned from my mom 🙂