Served as main course. Non-vegetarian. A North Indian Mughlai recipe.

Indian

8 medium sized, pieces of Chicken

2 Tablespoons Yoghurt

2 Tablespoons Clarified Butter(Ghee)/Butter/Oil

4 medium Onions, finely chopped

1 teaspoon Hot Spice Mix(Garam Masala) powder

2 Bay Leaves

Salt to taste

Finely chopped, fresh Coriander Leaves to garnish

To be ground:

1/2 teaspoon Turmeric powder

2 Tablespoons Cashewnut Bits, soaked in some Water

4 whole dry Red Chillies, roasted

1 Tablespoon each of Poppy and Cumin Seeds, roasted

1/2 teaspoon Nutmeg, grated

1 teaspoon Blade of Mace

1 teaspoon each of Red Chilli powder and Black Peppercorns

1 inch piece Cinnamon, broken

2 Cloves

2 Green Cardamoms pounded

Fry a small portion of the chopped onions in a little hot clarified butter(ghee)/butter/oil till they are well browned. Let it cool and grind it along with the ingredients to be ground to a fine paste. Mix this paste with the yoghurt, rub it onto the chicken pieces and marinate for a few hours in the refrigerator. Heat the clarified butter(ghee)/ butter/oil in a heavy bottomed pan till hot. Add the bay leaves and fry for a few seconds. Add the remaining chopped onions and saute on medium level for about 3 minutes or till the onions are light brown in color. Add the chicken pieces , hot spice mix and salt to taste. Cover and cook on low level for about 25 minutes or till the chicken is fully cooked. Garnish with finely chopped fresh coriander leaves. Serve hot with Cumin Rice, white rice or roti.

Preparation time: 15-18 minutes, Cooking time: 30-35 minutes, Serves: 4

Tips:

The cashewnut pieces can be replaced by the same measure of chickpea flour to thicken the gravy.

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