The recipe for this chicken is believed to have originated during the times of the fearsome 13th century Mongolian warrior, Genghis Khan. Folk-tales have it — Like all rulers, Genghis Khan was particular about food and apparently didn't like his food very spicy. He is believed to have been presented with a special recipe to suit his taste by one of his chefs, who wanted to receive his appreciation. The chicken was especially prepared in milk and cream instead of plain water. It must have been a hit to prosper through the years.
Step 1: Ingredients (Adjust the Quantities As Per Your Requirement)
Ingredients (Adjust the quantities as per your requirement)
- Chicken pieces- 500 grams
- Onions- 2 (chopped)
- Cashew- 9-12 Nos.
- Ghee- 1 small cup
- Milk- 150-200 ml
- Ginger-garlic paste- 2 tbsp
- Tomato- 1-2 (chopped)
- Coriander powder- 1 tsp
- Chilli powder- 1 tbsp
- Garam masala- 1 tsp
- Chaat masala- 1 tsp
- Fresh cream- 1 small cup
- Makhane (lotus seeds/fox nuts)- 7-10
- Dry fenugreek (methi) leaves- 2 tbsp
- Ginger- 1 inch (sliced finely)
- Green chillies- 4 (slit) Egg- 1-2 (boiled) Salt- as per taste
What is Garam masala and where to find it.
The main constituents of Garam Masala are cumin, coriander, black pepper, white pepper, chili pepper, paprika, turmeric, capsicum and mustard; roughly in that order. There is no single correct mix. Rather, try making up your own blend. You can always adjust it in the cooking pot by adding more cumin, more chili or something else. As you get more proficient at your curries, you'll build up a idea of how these spices work together and be able to adjust your blend to suit. It really will be a matter of trial and error for a while till you get a mix that works for you.
Best places to look for Garam Masala are Online portals like Amazon, Ebay or any Indian grocery store or **supermarket **nearby. You will also find Dry fenugreek (methi) leaves, Chaat masala in aforementioned places.
Step 2: Cooking and Recipe
- Take some oil say 3-4 tbsp in cooking vessel or cooker
- Once oil is heated, add chicken pieces.
- Leave them on medium or high medium heat for around 5-6 minutes or till they start turning brown or changing color.
- Keep stirring at times to make sure it is not sticking to the base.
- Take out the chicken pieces leaving the oli behind.
- Keep them aside. Discard the oil used for frying.
- Now take around 2 tbsp of Ghee (clarified butter) in a cooking pan or vessel.
- Add chopped onions and fry till they start changing color to pink/brown.
- You can add little salt to it to make process faster.
- Once onions start changing color add cashews and fry it for around 2 minutes.
- Turn off the heat and take out onions and cashew mixture.
- Once cool, grind into fine paste by adding little water. Keep the grinded paste aside.
- Add remaining ghee (clarified butter) in the vessel. Once heated add ginger garlic paste and milk.
- Add red chilli powder, coriander and garam masala powder.
- Add tomato paste and let it cook for 10 minutes on normal flame.
- Take little ghee (clarified butter) in a separate pan
- Once heated add Makhane* to it.*Makhane is known as foxnut or gorgon nut in many places.
- Let it roast for 3-4 minutes Now add chat masala and grinded paste.
- Let it cook for 5-7 minutes on normal heat.
- Now add half of the ginger, green chilli and fenugreek leaves.
- Add lemon juice and stir it.
- Add fried chicken pieces and mix them well.
- Add cream and mix well.
- Let it cook for 7-8 minutes on normal or low heat.
- Now check the tenderness of the pieces If pieces are tender then it is ready to eat else keep cooking on low heat till the pieces are tender.
- Now transfer the dish to serving bowl.
Step 3: Serving and Garnishing
- Transfer the dish to serving bowl.
- Garnish it with reaming ginger, boiled eggs and roasted fox nuts.
- Enjoy it with Roti, Chapati (Indian bread) or rice.
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