1 kg chicken Legs
1 cup thick yogurt
1 tbsp Ginger garlic paste
2 onion paste
Salt
A pinch nutmeg powder
1/2 tsp Black pepper Powder
1 tbsp Oil
Ingredients for the Curry:
Ghee+oil
2-3 tbsps poppy seed+ cashew nut paste
3-4 whole dry Red chili
2-3 cloves
2 green Cardamoms
1 black Cardamoms
2 inch Cinnamon
8-10 pepper Corns
1/2 Mace
1-2 tsp sugar
Few drops Kewra water
Few drops Meetha ittar
Pinch saffron soaked in 2 tbsps of Milk
Salt
Procedure:
Take chicken in a large bowl. Add beaten yogurt,
Ginger Garlic paste, onion paste, salt, nutmeg powder,
black pepper powder.
Marinate it for at least 1 hr or overnight in the fridge.
Heat ghee+ oil in a pan. Add Red chilies, Mace,
green cardamoms , black cardamom, cloves, cinnamon,
pepper corns and fry for 30 seconds.
Pick chicken pieces from the marinade and arrange them
on the pan. Fry for 4-5 minutes. Now pour in all the marinade .
Mix well and cook for 8 to 10 minutes.
Now add cashew and poppy seeds paste. Mix well and
cook for 2-3 minutes.
Now add 1/2 cup warm water. Cover the pan and cook
on low heat for 30 to 35 minutes till the chicken is ready.
Once cooked add saffron soaked milk, sugar, kewra water,
meetha ittar and 1 tsp ghee.
Serve hot with patatha, or pulao .
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