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1 hr 15 mins
I would recommend using Kashmiri chilli powder (available at most International food outlets) for this recipe because they are known for the lovely reddish-orange color they give the gravy and besides that it is not overly spicy either. This recipe takes a while to prepare. Preparation and cooking time mentioned does not include the time required for the chicken to marinate. To prepare in advance, you can marinate the chicken the day before and keep it over-night in the refrigerator. To prevent the cream from curdling, do not boil the gravy for too long after adding the cream. Note: Serve with an Indian flat bread like naan, or with steamed long-grain rice.
Units: US | Metric
Serving Size: 1 (945 g)
Servings Per Recipe: 4
The following items or measurements are not included: