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.
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.

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