Ingredients

 

Chicken – 8 large pieces
Onion (sliced linearly) – 2 large
Green Chili – 6
Ginger Paste – 1 and 1/2 tsp
Garlic Paste – 1 and 1/2 tsp
Salt – as needed
Plain Yogurt – 1 and 1/2 tsp

Ghee – 1 tbsp
Cooking Oil – as needed
Powdered Cardamom – 1/2 tsp
Powdered Clove – 1/2 tsp
Powdered Cinnamon – 1/2 tsp
Mace (Joyotri) – – 1/2 tsp
Sugar – 1 tsp

 

Method

Chicken RoastTake 8 large pieces of skinless chicken and mix with salt. Heat oil in a frying pan and fry chicken pieces until they get deep brown color on both sides. Keep the pieces in a plate. Heat 2 tsp of oil and fry onions until those get golden color. Drain and set aside. Powder the spices: cardamom, clove, cinnamon, and mace (joyotri). Mix 1/2 cup of warm water with yogurt in a small bowl and make a fine paste.

Heat 2 tbsp of oil and 1 tbsp of ghee (for flavor) in a pan. Now add all the spices, green chilies, and salt. Add yogurt paste and stir for couple of minutes. Cover the pan and cook in low heat until yogurt paste is boiling. Now add the chicken pieces. Stir well, cover the pan again, and keep the heat to minimum. Cook for 30 minutes or until the chicken pieces become tender. Stir every after 5 minutes so that the chicken pieces don’t stick with the pan. Add and mix fried onions and continue cooking in low heat until oil is separated from the masala.

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