2 Kg chicken1 cup oil2-3 tsp ghee8-10 Cardamoms6-7 Cloves2 tbsp garlic1 tbsp coriander powder1 tbsp chilito taste salt1 tsp ginger paste1 cup yogurt2 onions (fried, puree this with the yogurt), sliced1 tsp garam masalaFew strands of saffron (mixed in 3 tsp of water)for garnishing coriander leaves, chopped2 Kg chicken1 cup oil2-3 tsp ghee8-10 Cardamoms6-7 Cloves2 tbsp garlic1 tbsp coriander powder1 tbsp chilito taste salt1 tsp ginger paste1 cup yogurt2 onions (fried, puree this with the yogurt), sliced1 tsp garam masalaFew strands of saffron (mixed in 3 tsp of water)for garnishing coriander leaves, chopped
1.
Heat the vegetable oil into the pan, then put a dollop of ghee.
2.
Put cardamom, cloves, garlic and fry the mix properly.
3.
Then add the chicken and let it cook for about 2-3 minutes.
4.
Keep stirring it.
5.
Once it becomes brown, add coriander and chili powder.
6.
Add salt to taste.
7.
Add ginger paste, mixture of fried onions and yogurt, let it cook for a minute.
8.
Then put garam masala and saffron for flavor.
9.
If the gravy is too thick add little bit of water before covering it. The masala should fuse well with the chicken.
10.
Cover it and give it some time to cook on slow fire. Let it simmer for about 10-15 minutes.
11.
Keep stirring occasionally.
12.
Serve hot, garnished with coriander leave
