
▢ 1 kg Chicken (Curry cut)- ▢ 2 tablespoon Hung curd
- ▢ 1 tablespoon Lemon juice
- ▢ 1 teaspoon Ginger paste
- ▢ 1 teaspoon Garlic paste
- ▢ 1 teaspoon Salt
- ▢ 1 teaspoon Garam masala powder
- ▢ 1 tablespoon Oil
- ▢ 1 tablespoon Ghee Clarified butter
- ▢ 3-4 Clove
- ▢ 5-6 Black peppercorn
- ▢ 1 and ½ cups Onion (chopped)
- ▢ 2 Green chilli (slit into half)
- ▢ 100 ml Fresh cream
- ▢ ½ cup Milk
- ▢ 1 pinch Saffron strands
- ▢ ½ teaspoon Cardamom powder
- ▢ ½ teaspoon White pepper powder
- ▢ 2 tablespoon Kasuri methi (crushed)
- ▢ 2 teaspoon Kashmiri Red Chilli Powder
- ▢ ½ teaspoon Garam Masala
- ▢ ½ cup Fried Onion
- Mix hung curd, lemon juice, ginger paste, garlic paste, salt and garam masala powder in a bowl.
- Add chicken pieces and mix well.
- Cover the bowl with a cling film and refrigerate for up to 3-4 hours.
- Heat oil and ghee in a pan.
- When the oil is hot, add cloves and black peppercorns.
- Add onion and fry till translucent.
- Add green chilli and fry for a few seconds.
- Now add the marinated chicken along with the marinade and cook on high heat for 5-6 minutes till the chicken is slightly browned and the raw smell is gone.
- Add 1 cup water and cover and cook until chicken is done.
- Add cream, milk, saffron strands, cardamom powder, white pepper powder and fenugreek leaves and cook for another 2 minutes.
- Now add red chilli powder and garam masala powder and mix well.
- Add crushed fried onions and cook for 4-5 minutes.
- Add warm water if you want a thinner gravy and bring it to a boil.
- Garnish with almond flakes and serve hot with Laccha paratha or Naan.