Chicken La Peta

From a YouTube video Watch the original

Ingredients

• 1 kilogram chicken with bone
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 1 tablespoon red chili powder
• 1 teaspoon coriander seed powder
• 3/4 teaspoon cumin seed powder
• 1/2 teaspoon kasoori methi powder
• 1/2 cup curd
• Salt to taste
• 2-3 tablespoons oil
• 1 inch cinnamon stick
• 3-4 green cardamoms
• 3 medium onions, finely chopped
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 3 medium tomatoes, pureed
• 3 green chilies
• 1/2 cup coriander
• 15 cashew nuts
• 1/2 cup dry coconut, roasted
• 1 teaspoon red chili powder
• 1 teaspoon coriander seed powder
• 1 teaspoon cumin seed powder
• 2 cups water
• Chaat masala
• Cream
• Fresh coriander leaves
• Kasuri methi
• 1 egg

Instructions

1. Marinate chicken with garlic paste, ginger paste, red chili powder, coriander seed powder, cumin seed powder, kasoori methi powder, curd, and salt. Let it sit for at least half an hour.
2. In a pan, heat oil, add cinnamon stick, green cardamoms, and sauté onions until soft. Add ginger paste, garlic paste, and tomato puree.
3. Grind green chilies, coriander, cashew nuts, and roasted dry coconut into a paste. Add this paste to the pan along with red chili powder, coriander seed powder, cumin seed powder. Cook until oil separates.
4. Add water, cover, and cook for 5-6 minutes. In a separate pan, fry marinated chicken until cooked.
5. Add cream, coriander leaves, kasuri methi to the gravy. Add cooked chicken and simmer for 5 minutes.
6. Make a thin omelet using one egg, cut into strips, and roll them. Garnish the chicken la peta with omelette strips, cream, and coriander leaves.
7. Serve with chapatis or parathas.

Converted from YouTube ·