DRY CHICKEN MASALA
Leg of chicken (deskinned) 250gms
Onions sliced thinly 100gm
Clarified butter 50gms
Green cardamom 1nos
Black cardamom 1nos
Cinnamon 1nos
Cloves 1nos
Bay leaf ½ nos
Deseeded red chilies 2nos
Peppercorns 2nos
Yogurt 200gms
Salt to taste
Deghi chili powder 1tspn
Coriander powder 1tspn
Lime juice 5ml
Dry fenugreek leaves a pinch
Stock 50ml
Ginger chopped 5gm
Garlic chopped 5gm
GARNISH: Halved green chili, lemon wedge and green coriander leaves.
PREPARATION:
Disjoint chicken and marinate in yogurt, flake of red chili, salt, deghi chili powder, coriander powder and lime juice for 1 hour. Heat ghee, crackle whole spices. Add onions and sauté until golden. Add in marinated chicken, stir until leaves the mixture. Add stock, cover and cook over gentle fire for 30 minutes. Remove lid, sprinkle fenugreek leaves and adjust salt.
Garnish with green chili and lemon wedge.
Serve with parantha or plain rice.
