1 kg chicken with bone
2 medium sized finely chopped onions
Crush the onion
1tsp black pepper
Roast
15 pieces Cashew nuts
20 gm pieces of coconut
1tbsp poppy seeds
Make a fine paste
2 cups refined oil
Fry the onions till they're golden brown
When fried onions are cooled
Crush them
Pour the oil that you have used
to fry the onions in the chicken
Then add 200gms of yoghurt in the chicken
1tsp kashmiri mirch
½ turmeric
1tsp coriander powder
½red chilli powder
½ tsp crushed black pepper
1pc black cardamom
4 pieces cloves
4 pieces green cardamom
Crushed Onions
Mix it well
Add 1½ tsp ginger garlic paste
Add the prepared paste
Mix everything, then leave it
on the stove to simmer, stirring occasionally.
Add salt after first boil,
as the mixture contains yoghurt
that might split if added prior to boiling.
Add 1 tsp salt to taste
Add 1 tsp desi ghee
Now cover and cook for 20 min
for the chicken to get cooked and tender
Keep checking meanwhile that
the gravy does not stick to the bottom.
Remember to keep the flame low so not to burn.
Add half of the left over
fried onion into the dish
and cook for 2 more minutes
Add a bit of crushed nutmeg(jaiphal)
and mace(javitri) for aroma and taste
1tsp Kewra water
Add a cup of water to reduce
the gravy's thickness if needed
Close the lid for further half a minute
Ready to serve
19 сен 2024
