• 1 kg chicken medium pieces
  • For Marination
  • 2 Tbsp salt
  • 2 Tbsp white pepper
  • 2 Tbsp ginger paste
  • 2 Tbsp garlic paste
  • For white paste
  • 3 large onions
  • 100 g cashew nuts
  • 40 g sesame seeds
  • 1 1/2 Tbsp poppy seeds
  • 2 cups yogurt
  • For green paste
  • 1 bunch mint leaves
  • 1 bunch coriander leaves
  • 1 bunch spinach
  • 8 green chillies
  • For cooking
  • 100 ml oil
  • 200 g butter
  • 1 Tbsp cloves
  • 1 Tbsp green cardamom
  • 2 cups cream
  • Milk of 1 coconut

Marinate chicken with ginger paste, garlic paste, white pepper powder & salt and keep aside.

White Paste

Boil onion, cashew, sesame seeds, poppy seeds in a pot, for 5 mins. Strain and blend in mixie with yogurt.

Green Paste

Take green leaves, green chillies. Puree and keep aside.

Cooking Procedure

Take a heavy bottom frying pan(kadhai).

Put oil and butter in the pan and heat it. Then put cloves & cardamom. When the starts to clutter add the white paste. Cook till the oil separates.

Add marinated chicken and cook till it starts to stick to the bottom.

Now add the green curry paste and cream. Cook till the chicken is tender. Add coconut milk and cook for 2 mins.

Serve hot with naan, kulcha or steamed rice.