Ingredients
- Chicken (on the bones) 500 grams
- Dalda/ Ghee ½ cup
For marinating
- Lemon juice 3 tablespoon
- One large onion made into a paste
- Garlic paste 1 tablespoon
- Ginger paste 1 teaspoon
- Kashmiri red chilli powder 2 teaspoons
- Coriander powder 1 teaspoon
- Cumin powder 1 teaspoon
- Garam masala powder ½ teaspoon
- Chandan (sandal wood) powder ½ teaspoon
- Dried rose petals 1 tablespoon
- Rose water 1 tablespoon
- Kewra water 1 tablespoon
- Shah jeera/ White cumin seeds 1 teaspoon
- Poppy seed paste 4 tablespoons
- Yogurt ¼ cup
- Mustard oil 1 tablespoon
- Onions 2 finely chopped
- Garam masala powder ½ teaspoon
- Salt to taste
- For tempering
- Cloves 2-3
- Cinnamon 1 inch
- Bay leaf 1
- Black pepper corns 1 teaspoon
- Green cardamoms 5-6
Method
Dab the chicken pieces with dry cloth to absorb excess water. Mix all the marinating ingredients in a large bowl. Add the chicken pieces to the marinade, cover with cling wrap and refrigerate for 2 hours. In a cast iron skillet or a regular iron skillet (non-stick pan just won’t do) heat the dalda or ghee. When hot add cloves, cinnamon, bay leaf, pepper corns and green cardamoms. Sauté for a minute and then add the chicken pieces with all the marinade. Cook over low heat for 60-80 minutes stirring occasionally. Adjust salt. Serve with rumali roti, naan, tandoori roti or biryani.
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