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| Main ingredients | Chicken on the bone, Ghee, Cinnamon, Bay leaf, Black cardamom, Green cardamoms, Cloves, Black peppercorns, Onion paste, Coriander powder, Yellow chilli powder, Yogurt, Ginger-garlic paste, Green chilli paste, Almond-poppy seed paste, Khoya, Green cardamom powder, Mace powder, White pepper powder, Fresh cream |
| Cuisine | Mughlai |
| Course | Main course chicken |
| Prep time | 15-20 minutes |
| Cook time | 35-40 minutes |
| Serve | 4 |
| Taste | Creamy |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 750 grams chicken, cut into 3 inch pieces on the bone
- 2-3 tablespoons ghee + for drizzling
- 1 inch cinnamon
- 1 bay leaf
- 1 black cardamom
- 4-5 green cardamoms
- 6-8 cloves
- 4-5 black peppercorns
- 1¼ cups onion paste
- Salt to taste
- 1 teaspoon coriander powder
- ½ teaspoon yellow chilli powder
- ½ cup yogurt
- 1½ tablespoons ginger-garlic paste
- 1 teaspoon green chilli paste
- 2 tablespoons almond-poppy seeds (badam-khuskhus) paste
- ½ cup grated khoya / mawa
- ½ teaspoon green cardamom powder
- ¼ teaspoon mace (javitri) powder
- ¼ teaspoon white pepper powder
- 2 tablespoons fresh cream + for garnish
- Fresh coriander sprig for garnish
Method
- Heat ghee in a handi, add cinnamon, bay leaf, black cardamom, green cardamoms, 2-4 cloves and black peppercorns, mix well and saute till fragrant.
- Add onion paste, mix well and saute till translucent and the raw smell disappears.
- Take chicken in a large bowl, add salt, coriander powder, yellow chilli powder and yogurt and mix well.
- Add ginger-garlic paste and green chilli paste to the mixture in the handi, mix well and saute for 1-2 minutes.
- Add the chicken, mix and saute, stirring continuously, on high heat for 6-7 minutes.
- Add 1½ cups water and mix well. Add almond-poppy seeds paste and mix well.
- Add khoya, green cardamom powder, mace powder and white pepper powder and mix well. Reduce heat to low, cover and cook for 15-20 minutes or till done.
- Meanwhile heat a charcoal piece over direct flame.
- Switch the heat off from under the chicken mixture. Place a small bowl in the middle, carefully place the hot charcoal piece in it, keep the sprinkle remaining cloves over it and drizzle ghee. Immediately cover and let the smoke infuse for 1-2 minutes.
- Remove the bowl and add fresh cream to the chicken mixture and mix well.
- Transfer into a serving bowl, garnish with fresh cream and coriander sprig. Serve hot.
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