Khushiali Recipes

Some of her favourite foods are muthiya and biryani. She loves to try new things, especially in the kitchen, and really enjoys making recipes with her older son. Nasreen could eat dessert all day long, and firmly believes butter and whipping cream make everything better!

Nasreen shares her chicken saak and her nani’s tri colour pound cake recipe with us today. 

Preparation:

1. Heat oil in large pot on stove over medium high heat. 
2. Add 2 green chilis and diced onion and stir. 
3. Add potatoes to pot and cook until onions browned about 6-7 minutes. 
4. Add diced tomatoes and tomato puree once onions have browned. 
5. Add salt to taste (about a tsp), ginger and garlic, coriander powder, cumin powder, turmeric and cayenne to taste for spice (I usually add about 1/8-1/4 tsp). 
6. Stir to combine. 
7. Allow this to cook for about 10-12 mins, stir frequently and break apart the tomatoes with the back of a spoon.  
8. Add chicken. 
9. Gradually add about 2 cups of hot water and 2-3 tbs chopped cilantro.  
10. Cook curry over medium heat for about 20 mins until chicken and potatoes cooked through, add more salt and cayenne if needed. 
11. The liquid in the curry will slowly reduce, you can add more water if you prefer. 
12. Turn off heat and add 1 tsp lemon juice, 1/4 tsp garam masala powder and a handful of fresh chopped cilantro. 
13. Enjoy with rice, rotli or naan!