Sunehera chicken...
Color and Spices
Color and Spices
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  • 1 tbsp Salt
  • 2 tsp Black pepper powder
  • 1 tsp Yogurt
  • 1/2 cup Ginger
  • 1 tbsp Garlic
  • 1 tbsp Onion
  • 3 tbsp Kashmiri red chili powder
  • 1 tsp Saffron
  • 2 cups Cinnamon stick: 1 stick Green cardamom: 3-4
  • Coriander powder: 2 tsp Red chili powder: 3 tsp Green cardamom powder: 1/2 tsp Cinnamon powder: 1/2 tsp Almond paste: 3 tbsp Poppy paste: 2 tbsp Saffron (soaked in warm water): few strands
  • 3. In a kadhai or pan add ghee, when hot add cinnamon stick, whole green cardamom, dry red chili, cook for 1 min Add the fried onion. Keep a few to garnish.
  • 5. Add a little hot water and let it boil. Reduce the flame to low, add almond paste and poppy seed paste, mix well. Cover and cook for 10 min Add honey, saffron soaked water, mix well. transfer into a serving bowl, garnish with fried onion and slivered almonds. Serve with some naan or roti.



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