Shahi Chicken

Method

1. Joint the chicken and marinate with Ferns’ ginger-garlic paste, Ferns’ Mild Curry Paste and beaten curd.
2. Heat oil, fry the boiled onion paste until raw flavour is lost, and add the turmeric.
3. Add the chicken pieces and fry well. Add the remaining marinade liquid and 1 cup of hot water.
4. Cover and cook until the chicken is tender.
5. Stir in the cashew nut paste and cream.
6. Simmer for 5 minutes.
7. Garnish with almond slivers and raisins.
8. Serve hot with parathas.