Chicken Jehangiri- SK Khazana

Ingredients list for Chicken Jehangiri- SK Khazana

• 750 grams Chicken cut into 2 inch pieces on the bone
• 1 tablespoon Coriander seeds
• 2 teaspoons Fennel seeds (saunf)
• 1 medium Onion chopped
• 1 tablespoon Ginger crushed
• 1 tablespoon Garlic crushed
• 10-15 Black peppercorns
• 3-4 Cloves
• 2 Bay leaves
• 1 inch stick Cinnamon
• 2-3 Green cardamoms
• 1 Black cardamom
• to taste Salt
• 4 tablespoons Oil
• 1 cup Onion puree
• 1 tablespoon Ginger-garlic paste
• 1/2 teaspoon Turmeric powder
• 1 teaspoon Red chilli powder
• 1 teaspoon Chicken Masala
• 1 cup Fresh tomato puree
• to garnish Fresh coriander sprigs

Method

1. Heat sufficient water in a deep non-stick pan, add coriander seeds, fennel seeds, onion, ginger, garlic, black peppercorns, cloves, bay leaves, cinnamon, seeds of green cardamoms, cracked black cardamom and salt and mix well. Allow the water to come to a boil.
2. Heat 3 tbsps oil in a non-stick wok, add onion puree, mix well and sauté till golden brown, stirring occasionally.
3. Add chicken to the boiling water and cook for 10-15 minutes.
4. Add ginger-garlic paste to the onion mixture, mix and sauté for 1 minute. Add salt, turmeric powder, red chilli powder and chicken masala, mix well and sauté for 1 minute.
5. Add tomato puree and mix well, cover and cook till oil separates.
6. Meanwhile, drain the chicken pieces from the stock and set aside. Continue cooking the stock till it reduces slightly.
7. Heat remaining oil in a shallow non-stick pan, add the chicken pieces and sauté on high heat till they become light golden brown on all sides.
8. Add the chicken pieces to the tomato-onion mixture and mix well.
9. Meanwhile, strain the prepared stock into a bowl. Add 2-3 ladles of stock to the chicken mixture, mix well, cover and cook for 5-7 minutes.
10. Transfer into a serving bowl, garnish with coriander sprig and serve hot.