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| Main ingredients | Boneless chicken leg, Green cardamoms, Cloves, Black peppercorns, Mace, Hung yogurt, Ginger-garlic-green chilli paste, Ghee, Onions, Kashmiri red chilli powder, Coriander powder, Saffron, Almonds, Fresh mint leaves, Lemon wedges |
| Cuisine | Punjabi |
| Course | Starter |
| Prep time | 30-35 minutes |
| Cook time | 20-25 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 400 grams boneless chicken leg, cut into 2 inch pieces
- 10-12 green cardamoms
- 6-8 cloves
- 10-12 black peppercorns
- ½ blade of mace
- ⅓ cup hung yogurt
- 1½ tablespoons ginger-garlic-green chilli paste
- Salt to taste
- 4-5 tablespoons ghee
- 2 medium onions, sliced
- 1 teaspoon Kashmiri red chilli powder
- 2 teaspoons coriander powder
- 8-10 saffron strands
- 2-3 tablespoons slivered almonds + to sprinkle
- Fresh mint leaves for garnish
- Lemon wedges for garnish
Method
- Heat a shallow non-stick pan, add green cardamoms, cloves, black peppercorns and mace, mix and dry roast till fragrant.
- Transfer into a grinder jar and grind to fine powder.
- Take chicken in a bowl, add hung yogurt, ginger-garlic-green chilli paste, 2 teaspoons of ground powder and salt and mix well. Set aside to marinate for 15-20 minutes.
- Heat ghee in a non-stick pan, add onions and sauté till golden brown.
- Add marinated chicken, mix and cook for 6-8 minutes on medium heat.
- Add leftover marinade, Kashmiri red chilli powder coriander powder, saffron and almond slivers, mix well and cook for 5-6 minutes more.
- Transfer into a serving platter, sprinkle almond slivers, garnish with mint leaves and lemon wedges and serve hot.
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