Here's a very delicious and famous dish served in roadside restaurants in Maharashtra. You can make with our Biryani spice. Serve it with rotis or rice and a fresh salad.
MARINATE: In a glass bowl marinate 500g diced chicken with ¼ cup yoghurt, 2 tsps grated ginger, 1 tsp grated garlic, 1 tsp salt, 1 tbsp Biryani spice and the juice of ½ lemon.
COOK: Heat a pan, then add 4 tbsps oil, 1 black cardamom, 3 green cardamoms and 1 finely chopped onion. Fry on medium heat till the onions turn golden brown. Now add 2 finely chopped tomatoes (270 g). Mix, cover and cook for about 10 minutes on simmer till the tomatoes are soft. Now add in the marinated chicken and cook for 15 minutes.
GREEN SAUCE: Whilst the chicken is cooking, put a tsp of oil in a pan and roast 10 cashew nuts and 3 tbsps desiccated coconut till it turns golden brown. Cool, then add to mixer together with 4 green chillies (adjust to taste) and 1 cup of fresh coriander leaves. Mix this sauce into the gravy once the chicken is cooked. Then turn off the heat.
GARNISH: Beat 1 egg with a pinch of salt. Heat a pan, then pour 1 tbsp oil and ½ the egg mixture. Cook for 1 minute then place in a plate. Repeat with the rest of the omelette mixture. Cut both omelettes into 3cm strips and form the strips into rosettes. Empty the chicken curry into a bowl and garnish with these rosettes, a drizzle of fresh cream and a sprinkle of coriander leaves.
Adapted from a recipe by Smita Deo