Recipe type: Curries
A very exotic thick chicken curry flavored with aromatic spice powders at the final stage of cooking and sealed in a pot (handi) with wheat flour dough. The pot is then kept on a very low flame for about 15-20 minutes (this procedure is called "dum") for the flavors to permeate through the curry.
- 8 medium pieces (about 800 grams) of chicken
- 1 cup(s) thick yoghurt beaten till smooth
- 2 teaspoon(s) green chilly paste
- salt to taste
- 1 tablespoon(s) ginger paste
- 2 tablespoon(s) garlic paste
- 4 tablespoons clarified butter (ghee)
- 2 bay leaves
- 3 onions(s) finely sliced
- 4 tablespoons cashewnut paste
- 1 teaspoon(s) hot spice mix (garam masala) powder
- 1 cups(s) milk
- 1 small balde of mace (javetri) powdered
- ½ teaspoon(s) green cardamom powder
- ½ teaspoon(s) black cardamom powder
- finely chopped fresh coriander to garnish
- Marinate the chicken pieces with the yoghurt, green chilly paste, salt, half the ginger and garlic pastes for 2 to 3 hours.
- Heat the oil in a heavy-bottomed pot. Drop in the bay leaves and fry briefly. Add the onions and saute for about 4 minutes or till light brown. Add the remaining ginger and garlic pastes. Fry till the onions become golden brown.
- Add the chicken pieces with the marinade and cook for about 3 minutes or till the gravy stars boiling.
- Reduce the heat and stir in the cashewnut paste gently. Stir in the milk and the hot spice mix (garam masala) powder. Sprinkle the mace powder, green and black cardamom powders. Cover the pot tightly with aluminum foil and then place a tight fitting lid on it. Cook on very low heat for about 15 minutes or till the flavors have permeated well into the curry and the chicken pieces are well cooked.
- Serve hot garnished with coriander leaves.
Traditionally, this curry is cooked in a clay pot with a tight fitting lid sealed with wheat flour dough. Boneless chicken can be also used for this recipe. Reduce or halve the weight of chicken if using boneless. Rest of the ingredients remain the same. Reduce the cooking time of chicken. The amount of green chilly paste can be decreased or increased as desired. To make cashewnut paste, soak them in water for half an hour and grind with little water. Cooking in clarified butter (ghee) makes this dish very flavorful. However if it is not available, butter or oil can be used. Dehydrated fenugreek (kasoori methi) can be sprinkled into the curry before sealing the pot for added flavor. Keep some extra amount of hot water ready if more gravy is desired. Serve hot with: Cumin Rice (Jeera Chawal), steamed rice or Indian bread (Roti).