It's velvety and tasty, the Punjabi Nimbuwala Chicken sure is a simple and a scrumptious way of having chicken.

PUNJABI NIMBU WALA CHICKEN

Components

Juice of 2 lemons (nimboo).
750 grams chicken, cut into 2 inch pieces on the bone.
1 1/2 tablespoons ginger-garlic paste.
Salt to taste.
2 tablespoons oil.
1 bay leaf.
1 star anise.
2 green cardamoms.
2 medium onions, sliced.
1/2 tsp turmeric powder.
Salt to taste.
2-3 green chillies, slit.
2 tbsps cashew nut paste.
1 tsp dried fenugreek leaves (kasuri methi).
1/4 cup fresh cream.
2 tsps sliced fresh coriander leaves.
Lemon slices for garnish.
Fresh coriander sprig for garnish.

Method.

1. Take the chicken in a large bowl. Add the lemon juice, ginger-garlic paste, and salt and mix well. Set aside to marinade for 10-15 minutes.
2. Heat oil in a non-stick pan. Add bay leaf, star anise, and green cardamoms and sauté till aromatic.
3. Include onions, and mix well. Prepare till clear.
4. Add turmeric powder, salt, and green chillies, and mix well.
5. Add chicken and sauté on high heat for 2-3 minutes.
6. Add cashew nut paste, mix and prepare for 1-2 minutes.
7. Stir in 1 cup water, cover and cook for 10-12 minutes.
8. Add dried fenugreek leaves, fresh cream, and mix well. Include coriander leaves and mix.
9. Transfer into a serving bowl, garnish with lemon pieces and fresh coriander sprig. Serve hot.

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