Ingredients
- 1 whole chicken cut into 8 to 10 pieces
- 1/2 cup ghee or cooking oil
- 1 cup chopped onion
- 1 tbsp ginger powder
- 2 tsp garlic powder
- 1 tsp coriander powder
- 4 cardamom pods
- 4 cinnamon sticks 2.5 cm piece
- 1/2 cup Cup yogurt, beaten
- 1 cup cup milk
- 1 tbsp kewra water
- 2 tbsp raisins
- sugar a pinch
- salt to taste
- 15 Whole Black Pepper
- 2 Bay leaves
- 8-10 Green chilies
- 1/2 cup Almond paste
- 1/2 cup Cashew paste
Instructions
- Skin the whole chicken and cut it into 8 pieces.
- In a saucepan, heat the ghee. Fry the onion light brown.
- Add the chicken, whole black pepper, cinnamon, cardamom, and bay leaves. Stir-fry for 3 minutes. Add the ginger, garlic, and coriander. Stir and fry until oil separates.
- Add the yogurt, cashew & almond paste, and milk, stir, cover, and cook over low heat for 10 - 15 minutes.
- Add sugar, lemon juice, kewra water, raisins, and green chilies. Keep over low heat and stir frequently. Remove from heat when the oil separates.
- Give a teaspoon of ghee and cover it for 5 mins before removing it from the stove.
- Adjust taste with sugar and lemon juice.
- Serve hot with Parata, chapati, pulao, or boiled rice.
Nutrition
Serving: 100g | Calories: 189kcal | Carbohydrates: 30g | Protein: 8g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 32mg | Sodium: 930mg | Fiber: 4.6g | Sugar: 7.1g
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