Add the fennel, pepper and garam masala and stir. Garnish with coriander and cook for a couple of minutes. Serve immediately. The secret to a really good chicken bhuna is to not add any water as ...

2. Marinating the Soya Chaap: In a mixing bowl, combine yogurt, fresh cream, cashew paste, ginger-garlic paste, garam masala, white pepper powder, cumin powder, cardamom powder, lemon juice ...

Soak some cashews in water for 15 mins, then blend them into a smooth paste. This is what gives the chaap that rich, creamy texture. In a bowl, mix malai or cashew paste with red chilli, pepper, ...