1 1/2 kg Bone /Boneless Chicken
2 cup Plain Yogurt
1 tbsp Ginger Paste
1 tbsp Garlic Paste
1/2 tbsp Red chili powder
1/2 tbsp Turmeric Powder
1 tbsp Garam Masala
4 tbsp Lemon
1 inch Cinnamon stick
2 Green Cardamom
4 Black Peppercorns
1 big pinch Saffron threads
2-3 Green Chilli (finely chopped)
Salt to taste
1/2 cup Oil
For Preparing Roasted and Ground Masala
2 Onions (finely chopped)
1/2 cup - 8-10 Ground Almonds Powder
1/2 cup/ 8-10 Cashew nuts Powder
2 tbsp Poppy seeds (khus khus)
2 tbsp Desiccated Coconut
Coriander (finely chopped)
Mint (finely chopped)
Wash the chicken and drain well.
In a large non-stick saucepan/Khadhai at medium heat, Dry Roast
poppy seeds,coconut,almond, cashew nuts
one by one separately for 1 minute-or till slightly darker in colour and then grind to a fine smooth paste keep aside.
Then dry roast the onion till they are slightly soft and golden in colour and
grind to a smooth paste.
In a Mixing blow Add raw chicken, ginger and garlic paste, red chilli powder,
turmeric powder, green chilli, Garam masala powder,
saffron, lemon juice,Plain Yoghurt,
add all fine paste,coriander leaves, mint leaves and mix well.
cover the bowl with a plastic wrap and
leave for the Marinading for 1/2 an hours in the refrigerator.
After 1/2 an hours marination,
In a non-stick pan add oil at medium heat.
Add cinnamon stick, cardamom,black peppercorns, Cloves
Let it splutter and fry.
In a minute.
Add the chicken mixture into it stir fry for 5- 10 minutes.
Add 1/2 cup water leave it for low heat till the thin layer of oil appears on the bottom surface.
Now add salt to taste,stir often to prevent masala burning,if required,sprinkle a little water from time to time prevent the masala from burning.
Do not cook on a high heat,simmer heat
and cover the pan leave till done.
Remove pan from heat .
Garnished with fresh coriander leaves and mint leaves.
serving dish with Naans,Plain rice,Bagara-khana,Paranthas.....