Ingredients
chicken, 900 g, ghee, 150 g, onion, thinly sliced, 60 g, ginger, scraped and shredded, 15 g, khoya, 40 g, red chilli powder, 6 g, coriander powder, 6 g, cumin seeds, whole, 4 g, curd, 120 g, garam masala, 1 tsp, cashew nuts, broken, 50 g, cardamoms, powdered, 5 g, kewda water, a few drops, lime juice, 15 ml, saffron, diluted in warm water, 1 g, salt, to taste
Method
• Soak the cashew nuts in water for 20 minutes and grind them in the mixer to prepare a paste. Keep aside.
• De-skin the chicken and cut it into 10–12 pieces. Prick the pieces well with a fork.
• Heat ghee in a pan and fry the onions to a golden brown. Remove from the pan, crush them and keep aside.
• Similarly, shallow fry the ginger juliennes to a golden brown. Again, remove from the pan, crush and keep aside.
• In the same ghee, add the chicken pieces along with khoya, red chilli powder, coriander powder and cumin seeds.
• Add cashew paste and roast it for 7–9 minutes on low heat. Add enough water to cook the chicken.
• When half cooked, add salt and curd. Then, add the garam masala.
• When the chicken becomes tender and very little liquid remains in the pan, add all the remaining ingredients.
• Put it on dum (slow fire) until the liquid dries up completely and only the ghee remains.
• Add fried onions and ginger juliennes on top, and serve hot.
