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
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
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.
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
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!
Serve hot alongside some hot basmati rice or pulao!