19/08/2026
For the Marinade & Paste:
1/2 cup yogurt (sour or mixed with sweet)1 tbsp ginger paste1 tbsp garlic paste1 tsp coriander powder1 tsp red chili powder1/4 cup fried onions (beresta)5-6 soaked cashews1 tbsp soaked raisins1 tsp tomato ketchup or sauce1 tsp salt.
For the Gravy & Tempering:
1/4 cup cooking oil + 2 tbsp ghee (clarified butter)1 bay leaf1 inch cinnamon stick3-4 green cardamoms3-4 cloves1/2 cup onion paste1/4 cup warm milk or heavy cream1/2 tsp sugar.
1/2 tsp kewra water (or rose water)3-4 green chilies .
Wash the chicken pieces and pat them dry. Prick the pieces slightly with a fork.Rub the chicken with 1 tsp salt and 1/2 tsp chili powder.Heat the oil and ghee in a large pan over medium heat.Fry the chicken pieces for about 5 to 6 minutes on each side until lightly browned and sealed. Remove the chicken and set aside.
Add the fried chicken pieces to the gravy. Mix well to coat the chicken with the spices.Pour in 1 cup of warm water and add the sugar. Bring to a gentle simmer.Cover the pan and let it cook on low heat for 15 to 18 minutes, or until the chicken is tender and fully cooked.
