Quantity good for 3-4 People

Ingredients:

  • Chicken – 800 gm, preferably with bones – cleaned & washed
  • Cooking oil – 4 tbsp
  • Ghee – 3-4 tbsp
  • Fresh onion paste – 1 Cup
  • Ginger, garlic & green chilli – 3 tbsp
  • Water – as required

Whole Spices:

  • Cloves – 5
  • Dry Red Chillies – 2
  • Mace Blade – 1 piece
  • Black Cardamoms – 7 (Gently Pounded)
  • Star Anise – 2
  • Bay Leaves – 1
  • Cinnamon Sticks – 1 Inch
  • Green Cardamoms – 5

For Garnish:

  • Deep fried onions – 1/2 Cup (for enhanced flavor)
  • Fresh coriander leaves – 1/2 Cup, finely chopped

For Chicken Marination:

  • Fresh Milk – 1/2 cup, boiled
  • Hung Curd – 1/2 cup, plain
  • Fresh Cream – 1/2 cup, well whisked
  • White Pepper Powder – 1-1/2 tbsp – powder them using a pepper mill
  • Almond powder or paste – 1 tbsp
  • Khus Khus / Posto – 1 tbsp
  • Garam masala powder – 1 tbsp
  • Fennel Seeds (Saunf) powder – 1 tsp
  • Melon seeds – 1 tbsp, paste
  • Coriander Powder – 1 tsp
  • Nutmeg Powder – 1/2 tsp
  • Kashmiri red chilli powder – 1 tsp
  • Black stone flower/Dagad phool – 1/2 tsp
  • Roasted Cumin Powder – 1 tsp
  • Salt- as per taste

Preparation:

  1. Gather & keep all ingredients mentioned above together before starting.
  2. Clean & wash thoroughly the chicken pieces under running water.
  3. Start by marinating the chicken in a large mixing bowl – the ingredients (as mentioned above under chicken marination). Ensure to generously coat the chicken pieces – well & evenly. Cover and set aside in the refrigerator for approximately 7-8 hours before cooking.
  4. Over medium-high flame in a heavy bottom pan heat the oil. Once heated, add the whole spices and let them splutter and the aroma is there. Then add the onion, chilli, garlic – ginger paste. Let it cook till you get the aroma.
  5. Now add the marinated chicken pieces. Do make sure to add the rest of the marinade that is left in the bowl. Sauté till the water gets released naturally.
  6. To give the curry a nice bright orange color – add little red kashmiri chilli at this point.
  7. Reduce the flame to low-medium, stir the curry, cover & let it cook for about 20-25 min. If required, as per your choice of consistency, add little warm water. Keep stirring occasionally.
  8. Now add the chopped coriander leaves, garam masala powder and ghee. Stir, cover and let it cook for another few minutes.
  9. Check if the chicken is well done, turn off the flame and let the pan be on the stove for about 10 minutes (covered). This will allow the flavors to seep in well.
  10. Finally, transfer to a serving bowl and add the garnish and serve it with rice or roti, as per choice.
    Enjoy!