Prep time: 15 mins
Cooking time: 1.5 hours
Serves: 4
Ingredients:
• Ghee 4 tbsp
• Onion 4-5 medium size (sliced)
• Cashew nuts 8-10 nos.
• Chicken (washed & cleaned) 750 gm
• Ginger garlic paste 1 tbsp
• Red chilli powder 1 tbsp
• Salt to taste
• Bay leaf 1-2 nos.
• Green Cardamom 2-3 nos.
• Cloves 2-3 nos.
• Black peppercorns 1 tsp
• Cinnamon stick 1 inch
• Mace 1 no.
• Nutmeg 1/4th (grated)
• Curd 1 cup
• Red chilli powder 2 tbsp
• Coriander powder 3 tbsp
• Turmeric powder 1/4th tsp
• Ginger julienne 1 inch
• Salt to taste
• Saffron infused water 1 tbsp
• Kewra water 1 tsp
• Fresh garam masala 2 tsp
Method:
• Heat ghee in a wok, add sliced onions and cook on medium heat until onions start to turn brown.
• Spread fried onions on a paper towel, soak the cashew nuts in hot water for 10 minutes.
• Grind the fried onions along with soaked cashews into a fine paste adjust the consistency by adding water as required.
• In a mixing bowl add the chicken, ginger garlic paste, red chilli powder and salt to taste, marinade the chicken well and keep it for at least 15 minutes.
• Heat the same ghee used for frying onions, add the whole spices and sauté for a minute, add the marinated chicken.
• Sear or cook the chicken on high flame until outer layer gets cooked.
• Turn the flame low after the outer layer of chicken is cooked
• In a separate bowl add the curd and mix red chilli powder, coriander powder and turmeric powder. Whisk well ensuring no lumps.
• Add the curd mixture to the chicken and stir continuously as u add the mixture.
• Add the ginger and salt mix well.
• Cover and cook on medium low flame for 20 – 25 minutes while stirring in intervals.
• Add the fried onion cashew paste and mix well. Stir and cook further for 3-4 minutes.
• Cover and cook further on medium low flame for 8 10 minutes while stirring in intervals.
• Add the saffron infused water, kewda water and fresh garam masala. Cover and give dum on low flame for 5 – 10 minutes.
• Serve hot with roti or paratha or rice.
Fresh garam masala
Ingredients:
• Cumin seeds (jeera) 1 tsp
• Cloves 5-6 nos.
• Mace (javitri) 1 no.
• Nutmeg (jaiphal) ½ tsp
• Black cardamom 1 no.
• Green cardamom 2-3 nos.
• Black peppercorns 1 tsp
• Cinnamon stick 1 inch
Method:
• Grind all the whole spices into fine powder.
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