LoadingAdd to favorites

This is my one of the best recipe. It has rich thick aromatic gravy which gives a new dimension to this dish. I used fried onion paste and almond, coconut, poppy seeds and chironji, paste to give a nutty flavour.
Chicken boneless 500 gms
Hung curd 50 gms
Ginger paste 1tbsp
Garlic paste 1tbsp
Fried onion paste 4tbs
Crushed fried onions 1/2 cup
Thick curd 1/2 cup
Desi ghee 3 tbsp
Black cardamom 2
Green cardamom 5-6
Bayleaf 2
Clove 4
Cinnamon stick 1″ piece
Black pepper whole 8
Dry coconut 1tbsp
Poppy seeds 1tbsp
Chironji 1tbsp
Cashewnuts 15
Almonds 15
Saffron soaked in little milk
Red chilli powder 1tsp
Salt to taste
Coriander powder 1tsp
Garam masala 1tsp
Rose water and kewra few drops
Chopped coriander leaves for garnishing

Marinate chicken with 2 tsp lemon juice,ginger paste,garlic paste and beaten hung curd. Keep in the fridge for 4-5 hrs. Soak almonds in warm water for 2-3 hrs.
Put ghee in a heavy bottom pan. Add sabut masala and stir. Add marinated chicken along with all the marination and cook. Add the onion paste. In another pan dry roast coconut, chironji, poppy seeds and cashewnuts. Remove and cool. Grind these along with almonds and half the fried onions and little water into smooth paste. Add this paste to the chicken. Keep stiring all the time. Now add red chilli powder, coriander powder, salt and garam masala and cardamom powder. Stir well. Add crushed onions and saffron milk. Cook till done. Sprinkle rose water and kewra. Remove and garnish with chopped coriander leaves and 2 slit green chillies. Serve hot with naan or varki paratha.

Add to Favourites