Malay-style chicken hendi

Step-by-step recipe

Step 1:

Pour 1-2 tablespoons of vegetable oil into the frying pan.

Step 2:

Cut the onion into half rings, add to the pan and fry for 2-3 minutes.

Step 3:

Add cashew nuts, 3-4 small green chillies and fry for 2 minutes on medium heat.

Step 4:

Cool, place in a blender and blend until smooth.

Step 5:

Pour 3-4 tablespoons of vegetable oil into the cauldron.

Step 6:

Add green cardamom, cloves, ginger-garlic paste and fry for 2-3 minutes, stirring.

Step 7:

Add the onion and cashew paste and fry for 5 minutes over medium heat, stirring.

Step 8:

Add a kilogram of chicken meat and stir.

Step 9:

Add a teaspoon each of cumin powder and ground coriander, half a teaspoon each of garam masala, white pepper powder, black pepper, and a teaspoon of salt. Mix well and cook for 3-4 minutes over medium heat, stirring occasionally.

Step 10:

Pour in 122 grams of yogurt, stir and cook for 3 minutes over low heat.

Step 11:

Add 120 ml of water, stir, cover and simmer for 10-15 minutes.

Step 12:

Add heavy cream, mix well and cook for 2-3 minutes.

Step 13:

Add a tablespoon of butter and a tablespoon of dried fenugreek. Mix well.

Step 14:

Add five red chillies and some ginger strips, stir and turn off the heat.

Step 15:

Place in a large bowl and serve.

Cooking tips

Stir the ingredients constantly while cooking uncovered to prevent burning and ensure even cooking.

If you don't want the chicken to be too spicy, you can skip adding the chili peppers at the end.