Ingredients
- Chicken, cut into 8 pieces 1 kg
- Juice of lemon (nimbu) 1
- Ghee 1 tbsp / 15 gm
- Onions, sliced 1 cup / 240 gm
- Ginger (adrak), 1” piece, chopped 1
- Yoghurt (dahi) 1 cup / 180 gm
- Almonds (badam), ground 12
- Raisins (kishmish) 10-12
- Garam masala 1 tsp / 2 gm
- Saffron (kesar) a few strands
- Lemon (nimbu), cut into wedges 1
- Onion, cut into rings 1
- Green coriander (hara dhaniya), chopped
Method
- Mix the lemon juice with the chicken and keep aside to marinate for 2
hours. Heat the ghee in a wok (kadhai); add the onions and ginger; sauté
till brown. Remove and keep aside to cool. Then grind into a smooth paste.
In the same wok add the chicken and sauté lightly. Blend the yoghurt,
onion-ginger paste, and almond paste together. - Add to the chicken, cook covered with a heavy lid containing some water.
This is dum pukht cooking. After about 30 minutes, add raisins, garam masala,
and saffron; cook for 11/2 hours more. Serve garnished with lemon, onion,
and green coriander.