Ingredients:
1 kg chicken, cut into pieces
1/2 kg broccoli florets
2 big onion, finely chopped
5 green chillies, chopped (adjust to your spice level)
4 garlic cloves, finely chopped
1 big piece ginger, finely chopped
50 gm celery piece, finely chopped
1 big tomato, finely chopped
10 almonds, blanched
1 tsp pepper powder
2 cloves
2 cardamoms
1 star anise
1 bay leaf
1 cinnamon
1 tsp dried oregano
1 tsp kasuri methi
1 tsp butter
2 tbsp oil
1 tsp fresh cream
salt to taste
Preparation:
- Wash and drain the chicken pieces and keep it aside.
- Soak the broccoli florets in little salt water for 5 minutes, then wash and drain and keep it aside.
- Heat butter and 1 tbsp oil in a pan and add chopped onion, green chillies, ginger, garlic and celery and saute well for 2 minutes until the onion turns transparent.
- Add half of broccoli florets, oregano, almonds and salt and saute well for a minute.
- Add 1/2 cup of boiling water to this and cook for 3-5 minutes until the broccoli florets gets half cooked.
- Remove from the flame and allow to cool. Then grind to a smooth paste using a blender and keep it aside.
- Heat 1 tbsp oil in the same pan and add cardamoms, cloves, cinnamon, bay leaf and star anise and saute for few seconds.
- Add tomato and saute well until it is soft and mashes well.
- Add chicken pieces, pepper powder, salt and enough water and cook until the chicken becomes tender.
- Then add the ground paste, kasuri methi and rest of the broccoli florets and mix well.
- Close the pan and cook for another 8-10 minutes on low flame until the chicken gets cooked and gravy gets thickens.
- Switch off the flame and add fresh cream and gently mix it. Serve hot with naan, chapati etc…
