Influenced by the Mughlai cuisine, a rustic and authentic quick one-pot dish packed with tonnes of hot spices and flavor!
Nothing short of a delicacy, enjoy this dish alongside some hot basmati rice or pulao
Ingredients
Chicken 3 lbs / 1.5 kg
Onion paste 1/2 cup
Yogurt 1/2 cup
Red chilli powder 1 tsp
Garlic paste 1 tsp
Ginger paste 1 tsp
Salt to taste
Oil 1/4 cup
Ghee 2 tbsp
Black Cumin / Shahi Jeera 1/2 tsp
Bay leaves 1
Black peppercorns 8-10 pcs
Cinnamon 2 stick
Cardamom 4 pcs
Cloves 4 pcs
Black pepper 1/2 tsp
Fried onions 1 cup
Cashew nut paste 2 tbsp
Poppy seed 2 tbsp
Hot water 1.5 cup
Sugar 1 tsp
Mawa 1/2 cup
Dry plum / Aloo bukhara 3-4 pcs
Garam masala 1 tsp
Green chilli 5 pcs
Sliced Almond 7-8 pcs
Kewra water 1 tsp
Preparation
Blend 5-6 cashew nuts with little water into a paste
Add chicken pieces onto a bowl, add onion, ginger and garlic paste, red chilli powder, yogurt and salt to taste. Marinate for 1 hour.
Prepare Mawa
Heat 1/2 cup of whole milk, add 1 tbsp ghee. Stir everything together until the milk comes to a boil
Pour this ghee-milk mixture to 1 cup powdered milk. Mix everything together, it should have a crumbly texture.
Optional - You can add 1/2 tsp rose water if desired
Cooking Directions
Heat 1/4 cup oil in a pan, add 2 tablespoons of ghee.
Add raw garam masala; black cumin/ shahi jeera, black peppercorns, bay leaves, cardamom, cinnamon, cloves. Add marinated chicken pieces and sauté for 10 minutes at medium-high heat.
Add black pepper and salt to taste. Add fried onions, mawa, garam masala, cashew nut paste and poppy seed, dry plum / aloo bukhara. Stir and mix everything together.
Add 1.5 cup of hot water, and sugar. Reduce heat to low-medium, cover with lid and cook for 20 minutes, stirring occasionally.
Lastly add kewra water and sliced almonds. Remove from heat and serve hot!