Ingredients:
- 4 whole chicken leg pieces
- 2 tbsp ginger paste
- 2 tbsp garlic paste
- 3 onions ( ground to paste )
- 2 tomatoes ( pureed)
- 1 tbsp poppy seeds ( Soak the poppy seeds in warm water for 30
- minutes, drain the water and grind it to a fine paste )
1 cup hung yogurt - !/4 cup milk
- 8-10 saffron strands ( dissolved in warm milk )
- 1 tbsp red chilly powder
- 2 green chillies
- 1 tsp turmeric powder
- 2 tsp garam masala powder
- 1/4 tsp kewra essence
- 1/2 tsp rose water
- 1/2 cup ghee/oil
- 1 bay leaf
- 4 cloves
- 5 pods of green cardamoms
- 1 tsp caraway seeds
- 1/2 tsp lemon juice
- Salt to taste
- 1 tbsp coriander chopped
- Oil for frying
Method:
- Marinate the chicken pieces with 1 tbsp each of ginger/garlic paste and salt.
- keep it aside for 2 hours.
- Now in a pan heat oil.
- Fry the chicken pieces till light golden in colour and keep them aside.
- In another pan heat up the oil/ghee and add the caraway seeds, bay leaf, cloves and green cardamoms.
- Add the onions and fry till golden brown.
- Add 1 tbsp each of ginger/garlic paste and saute for a few seconds.
- Add red chilly powder, turmeric powder, salt and the pureed tomatoes and mix well.
- As the oil starts leaving the masala reduce the flame and put the ground poppy seed paste and stir.
- Now put in the hung yogurt and mix well.
- Saute. Add the milk and saffron and mix well. Once the gravy looks thick, add half of the garam masala and mix well. Add water and bring it to a boil.
- Put the fried chicken pieces into it.
- Cook covered till the chicken is done. Finally add the remaining garam masala, kewra essence, rose water, lemon juice and coriander.
- Serve the Chicken chaap with rotis or rice.
