Preparation
-
Crush together
cinnamon, green cardamoms, cloves and black cardamoms.
-
Soak poppy seeds
(khus khus), cashew nuts and sunflower seeds (chironji) in warm water and
then grind to a fine paste.
-
Peel, wash, slice
and deep gry onions until golden brown. Cut ginger into julienne strips.
-
Grind browned
onions, 2-3 green chillies, and mint leaves with water to a fine paste.
-
Take whipped yogurt
and add cashew nut paste, ginger paste, garlic paste and mix well. Add
salt, red chilli powder, onion paste and mix again. Add saffron dissolved
in water, finely chopped coriander leaves, ginger juliennes, lemon juice
and freshly crushed garam masala and mix. Add rose water and mix.
-
Apply this marinade
to chicken.
-
Let the chicken
stand with the marinade for half an hour.
-
Transfer into
a microwave ovenproof glass bowl, apply oil over it. Cover with lid or
plastic wrap (make 2-3 holes in plastic wrap if using).
-
Cook in microwave
at micro high for 10 minutes. Lower power to half and cook for another
10 minutes.
-
Serve Hot.
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