Ingredients –
For Kadhi –
- Chicken – 1/4 kg (boneless cubes)
- Curd – 2 cups
- Curry leaves – 2 tsp
- Ginger garlic paste – 1½ tsp
- Dessicated coconut – 3 tsp
- Salt – to taste
- Turmeric powder – pinch
- Coriander leaves – 3 tsp
- Oil – 3 tsp
- Water – 1 glass
- Poppy seeds (khuskhus) – ½ tsp
- Peanuts – 2 tsp
- Cashewnuts – 3 tsp
- Almond – 1 tsp
- Daliya (fried grams) – 1 tsp
- Sesame seeds (til) – ½ tsp
For Spring Onion Rice-
- Basmati Rice – 2 cups (soaked)
- Water – 3 cups
- Salt – as needed
- Spring onion greens – 1 cup (chopped)
Procedure –
For Kadhi-
- Grind together sesame seeds, poppy seeds, daliya, peanuts, cashewnuts and almond. Keep aside.
- Heat oil, add curry leaves, ginger garlic paste, curd, dessicated coconut, salt, turmeric powder and the grinded masala.
- Cook for 5 minutes and add chicken and water.
- Cook covered until chicken tenders.
- Add coriander leaves and simmer for 2 minutes.
- Serve hot with spring onion rice.
For Spring Onion Rice-
- Cook rice as we normally do. When it is 90% done, add spring onion greens and mix properly.
- Allow to cook covered until it is fully done.
- Serve hot with Kadhi.
