- 1/2 kilo Chicken
- Salt
- 1.5 tbsp Ginger Garlic Paste
- tbsp Oil
- 2 tsp Ghee
- 1/3 cup Curd
- 1/2 cup Fried Onions
- 1/3 cup Tomato Paste
- 1 tbsp Tomato ketchup
- 2 tbsp Red Chilli Sauce
- 1 tbsp Green chilli Sauce
- 1 tsp Shahi Jeera
- 1 tsp Coriander Powder
- 1 tsp Roasted Jeera (Cumin) Powder
- 2 tsp Kashmiri Red Chilli Powder
- 1.5 tbsp Red Chilli powder
- 1 Bunch Coriander
- 1 tbsp Vinegar
- 2 Pinches of Red Food Colour
- 2 tbsp Fresh Cream
- 10 Almonds
- 10 Pistachio
- 2 tsp Chironji
- Three green chillies
- 1/2 Inch Cinnamon
- 2 Cloves
- 4 Cardamoms
- 1/2 tsp Black Pepper
- Water – to grind the masala
- Take the fresh chicken. In a bowl, coat the chicken with ginger garlic paste, lemon, and ½ tsp salt, and marinate.
- Fry all the mentioned masala ingredients on low flame in a pan. Once it changes colour, please take it in a blender, add some water and blend it into a fine paste.
- Now mix the paste, add-in in tomato puree, shahi jeera, coriander powder, cumin powder, chilli powder, red chilli sauce, green chilli sauce, tomato ketchup, vinegar, fried onions, coriander to the chicken, and marinate each piece well. Marination is the major step in preparation. Therefore marinate the chicken for 3 hours.
- Next, take a pan and put in some oil. Once the oil is heated, put marinated chicken in the oil and cook on a medium flame for 5-10min.
- Mix well, and stir the curry every 5 minutes at regular intervals. It usually takes 25-30 minutes t cook the whole chicken.
- When the oil starts separating from the chicken, it is cooked.
- Add some fresh cream and mix well.
- Let the chicken cook for three more minutes.
- Now cut the stove off, and it is ready to serve.
