Ingredients
1 kg Whole chicken
1/2 cup Vegetable oil
2 tbsp Ghee
1/2 cup Chopped onion
2 tbsp Crispy fried onion/beresta (optional)
1 tsp Sugar
2 tbsp Powder Milk
To taste Salt
2 pcs Bay leaves
1/2 tbsp Caraway/sha-jeera
6-7 pcs Raisin
3-4 pcs Prunes/alu bokhara
1/2 cup Sour yogurt
1 and 1/2 tbsp Ginger-garlic pastes
3 tbsp Cashew nut paste
1 tbsp Dried red chili powder
2 sticks Cinnamon (long)
6 pcs Cardamom
5-6 pcs Cloves
1/2 tsp Black pepper
1/2 pc Nutmeg
2 pcs Mace
1/2 tsp White pepper
Directions:
1At first make a mixture of yogurt, ginger-garlic pastes, cashew nut paste and dried red chili powder in a small bowl. Mix with a spoon and beat very well into a smooth paste. Keep it aside.
2Now make a dry spices/masala mix. Take cinnamon, cardamom, cloves, black pepper, nutmeg, mace and white pepper in a grinder and grind them. Keep it aside.
3Cut the chicken into four pieces. Make some cut marks on them by a knife so that spices can enter easily while cooking. Wash and drain well. Then use a kitchen tissue or a fresh towel to remove the remaining water of the chicken. Now take a large bowl. Add salt and a pinch of turmeric powder (optional) and mix with the chicken pieces.
4Now heat 1/2 cup of vegetable oil in a sauce pan. Fry the chicken pieces till golden brown. Take them out of the pan and keep aside.
5In the same pan with remaining oil add 1 tsp ghee. Add onion, bay leaves and caraway (sha-jeera) and stir till golden brown. Then add yogurt mix, dry spices/masala mix, salt and little amount of water. Keep stirring for 2-3 minutes.
6Add fried chicken pieces and cook for 3 minutes. Add 1 cup of water. Cover with the lid and cook for 10-15 minutes on medium heat.
7When the gravy gets thick and chicken is cooked properly add milk powder, sugar, dried prunes, raisins. Cover with the lid and cook for another 2 minutes till oil released. Turn the heat off. Lastly you can add ghee and green chilies for more flavor. While serving spread some fried onions/beresta on top. Serve warm with pulao rice