Chicken Moradabadi

 by Chef Deepak

Ingredients

1. Chicken-1 Kg, boneless,cut in 1 inch pieces
2. Onions-250 gms, cut in juliennes, fried and ground
3. Ginger Garlic Paste-1 ½ tablespoons
4. Yoghurt-250 gms
5. Cashew Nuts-25 gms, ground
6. Coconut Powder-25 gms
7. Khus –khus-20gms, ground
8. Magaz-20 gms, ground
9. Red Chilli Powder- ½ Teaspoon
10. Kashmiri Yellow Chilli Powder-1 Tablespoon
11. Garam Masala Powder-1 Tablespoon
12. Coriander Powder-1 ½ Tablespoon
13. Salt – to taste
14. Cloves-7
15. Brown Cardamoms-2
16. Green Cardamoms-6
17. Tej Pattas-3
18. Cinnamon-2 pieces
19. Black Peppercorns-8
20. Oil – ½ cup

Method

Mix all the ground and powdered spices in the yoghurt. Put oil in a karahi . Add the whole spices and the yoghurt paste and sauté till oil separates. Add the chicken and sauté on a low flame till chicken has got coated with the spice paste. Add about 1 cup of water and cover and continue to simmer till chicken is tender. Adjust the thickness of the gravy by adding water if required.