Creamy Chicken Casserole

Ingredients

• Green Chillies 6-7
• Coriander Leaves half bunch
• Chicken 500g
• Crushed Cumin 1 tbsp
• Salt 1 tsp
• Chilli Powder 1 tsp
• Coriander Powder 1 tbsp
• Roasted Chickpeas Powder 1 tbsp
• Ginger Garlic Paste 1 tbsp
• Oil for frying
• Oil ½ Cup
• 4 tomato Puree
• Fried Onions ¼ Cup
• Coriander powder 1 tsp
• Turmeric ½ tsp
• Crushed Cumin 1 tsp
• Cream ¼ Cup
• Coriander Leaves & Chillies for garnishing

Ingredient Image

Step 1

Blend fried onions, green chilies, and coriander leaves in a chopper until finely chopped. Add the chicken along with salt, chili powder, crushed cumin, coriander powder, and roasted chickpeas powder. Blend everything into a smooth paste.

Step 2

Transfer the mixture to a bowl, add ginger-garlic paste, and mix well.

Step 3

Grease your hands with a little oil, then take small portions of the chicken mixture and shape them into small kebabs. You can use a straw, skewer, or even a clean pencil to hold their shape.

Step 4

Heat some oil in a pan and fry the kebabs on medium-low heat until they turn golden brown. Once done, set them aside.

Step 5

For the gravy, heat oil in a pan and sauté ginger-garlic paste for a minute or two. Add tomato puree and cook on medium-low heat for 2-3 minutes.

Step 6

Stir in fried onions, salt, chili powder, coriander powder, turmeric, and crushed cumin. Mix well and cook for a couple of minutes.

Step 7

Add yogurt and cook for another 2-3 minutes. Then gently add the fried kebabs and pour in some cream to make it nice and smooth. Give it a good stir.

Step 8

Sprinkle chopped coriander leaves on top, turn off the heat, and garnish with a few more coriander leaves and chilies before serving.