[font="][/font] <table class="MsoNormalTable" style="background: white none repeat scroll 0%; width: 98%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;" border="0" cellpadding="0" cellspacing="0" width="98%"> <tbody><tr style=""> <td style="padding: 3pt;"> [font="]NGREDIENTS :[/font][font="][/font] </td> </tr> <tr style=""> <td style="padding: 3pt;"> [font="]• 500 gms chicken, cut into pieces • 2-3 onions, chopped • 8 cloves • 1 cup coconut milk • 2 tsp lemon juice • 1 tsp coriander powder • 1 tsp mustard powder • 1 tsp cumin powder • 1/4 tsp turmeric powder • 1 tsp finely chopped ginger • 1 tsp finely chopped garlic • 1 tsp chili powder • 3 tsp malai or thick cream • 3-4 tbsp oil • Salt to taste[/font] </td> </tr> <tr style=""> <td style="padding: 3pt;"> [font="] PREPARATION :[/font] </td> </tr> <tr style=""> <td style="padding: 3pt;"> [font="]• Heat oil in a pan and fry the cloves for few seconds. Also add chopped ginger, garlic and fry for one more minute. • Now add chopped onions, chili powder, coriander powder, mustard powder, cumin powder, turmeric and fry until the onions turn brown. • To this, add chicken pieces, salt, coconut milk and cook until the pieces are tender on low flame. • When the gravy is thickened, add thick cream, stir and remove from heat. • Sprinkle lemon juice and serve hot with plain rice or pulao rice.[/font] </td> </tr> </tbody></table>