Ingredients
- 2 pcs whole chickens cut into 8 pieces (roast size)
- 2 tbsp vinegar
- 1.5 tsp garlic paste for marination
- 1.5 tsp ginger paste for marination
- ½ teaspoon Salt, according to taste
- 2 cups ghee/butter (or oil)
- 1.5 cups beresta, divided (fried onions)
- 8-10 pcs cardamom
- 1 tablespoon poppy seed (posto)
- 3 sticks cinnamon, about 1 inch each
- 2 teaspoon coriander
- ½ teaspoon mace
- ½ teaspoon nutmeg
- Salt to taste
- 1 cup yogurt
- 3-4 pcs green chili
- 1 tablespoon sugar
- 1 tablespoon lemon juice
- 2 tablespoon kewra or rose water
- 20/25 pcs cashew nut
Instructions
- Clean and drain the chicken pieces.
- Make a marinade with vinegar, garlic paste, ginger paste, 2 tbsp yogurt, and salt. Marinate the chicken pieces in the refrigerator for 30 minutes.
- Heat 1 cup of ghee or oil, preferably ghee as it brings a mesmerizing aroma. Fry the chicken pieces in medium heat until golden brown on all sides, for around 10 minutes.
- Grind the cardamom, poppy seed (posto), cinnamon stick, coriander, mace, and nutmeg to a powder.
- Make a cashew paste.
- Add the powdered spices, cashew paste, and garlic and ginger paste to the yogurt and mix well. Set aside.
- Once all the pieces are fried, add the remaining ghee to the pan. Add ½ cup beresta.
- Add all the ingredients (including the yogurt spice mix) except sugar, lemon juice, and kewra/rose water. Sautee for 1-2 minutes. Add the chicken pieces back to the pan and cook until the chicken is tender.
- Add the green chilies, sugar, lemon juice, and kewra/rose water and gently stir the pieces for 2-3 minutes. Taste and adjust salt as needed.
- Once the gravy starts separating from the ghee, add the remaining ½ cup beresta.
- Cook for 10-15 minutes in very low heat.
Nutrition
Calories: 380kcal | Protein: 40g | Fat: 22g | Saturated Fat: 6.4g | Cholesterol: 130mg | Sodium: 124mg | Potassium: 358mg
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