For Marination
• 1 kg chicken curry
cut
• 2 tsp salt
• 1 tsp turmeric
• 2 tbsp red chilli
powder
• 1 tsp roasted
cumin powder
• 8 tbsp whisked
curd
For spice paste
• 2 medium onions roughly
cut
• 2 green chillies
• 8-10 garlic cloves
• 1.5 inch ginger
1.5 roughly cut
• 8 Cashew Nuts
Masala preparation and further
•3-4 tbsp mustard
oil
• 1/2 inch cinnamon
• 1 black cardamom
• 3-4 green
cardamoms
• 3-4 cloves
• 1 small javitri
flower
• 2 bay leaves
• 2 medium sized
tomatoes roughly cut
• 1 tbsp roasted
coriander powder
• 1 tsp Kashmiri red
chilli powder
• 1 tsp light roasted kasuri methi
For smoke
• 1 small charcoal
• 1 clove
• 1/2 ghee
Marination
• Mix all the ingredients for marination and rest for atleast an hour. I
marinated for around 4 hours.
Process
• Boil all the ingredients for spice paste for 15-20 minutes. Cool it
and grind to a fine paste.
• Boil the tomatoes for 10-15 minutes. Cool it and puree.
• Add the oil in a kadhai and heat it.
• Add cinnamon, black and green cardamom, cloves, javitri flower and
bay leaves. Saute for a minute.
• Add the spice paste and fry 5-6 minutes on medium heat.
• Fry till oil separates.
• Add roasted coriander powder, Kashmiri red chilli powder and tomato
puree.
• Fry 4-5 minutes on low heat.
• Add the marinated chicken, mix well and fry on high heat for 5
minutes.
• Fry for another 5-7 minutes on medium heat followed by 3-4 minutes on
low heat.
• Add lukewarm water (around 3 cups) and mix well. Cook for 10-15
minutes until the chicken in 75-80% done.
• Heat a charcoal. Place a small bowl in the mid of the chicken and
place the heated charcoal. Put a clove on it and ghee for the smoke. Cover the
lid until all the smoke is gone and the inside is clear.
• Remove the bowl and keep on cooking on low heat until the chicken is
well done and have a semi-thick gravy.
• Sprinkle the roasted kasuri methi on top*, mix well and
cook for another minute. (* You can add 2-3 tbsp cream at this time.
I prefer not to.)
Dish out hot and enjoy with whatever you like.
Comments