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.