Serves 1
Directions
- 1Marinate the chicken with turmeric powder, red chilli powder, coriander powder, salt, ginger garlic paste, chopped green chillis, curd, and mustard oil.
- 2Rest the marinated chicken for 1-2 hours.
- 3Cut the onions into medium thick slices.
- 4Mix besan and red chilli powder in room temperature curd and whisk well until smooth.
- 5Dry roast the whole spices (cloves, green cardamom, black cardamom, cinnamon, black peppercorns, Javitri, Jaiphal, coriander seeds, cumin seeds, dry red chillis) for the spice mix.
- 6Bring the roasted spices to room temperature and grind them to a fine powder.
- 7Heat mustard oil until it starts to smoke.
- 8Add the sliced onions and sugar to the hot oil.
- 9Sauté on high heat for 5 minutes.
- 10Continue cooking the onions on medium heat until they turn brown, stirring frequently.
- 11Add the marinated chicken to the browned onions.
- 12Sauté the chicken on the highest heat for 5 minutes.
- 13Mix 3/4 of the prepared homemade garam masala with a splash of water.
- 14Add the garam masala mixture to the chicken and mix well.
- 15Cover and cook for 20 minutes on low heat, stirring every 5 minutes and adding a splash of water if the masalas stick.
- 16Turn off the gas.
- 17Mix the curd base (curd, Kashmiri red chili powder, chana besan) with the rest of the garam masala and brown ghee.
- 18Adjust salt if needed.
- 19Turn on the gas and simmer until the chicken is tender.
- 20Garnish with sliced green chillis.
Ingredients
- 600 gm Chicken
- 0.5 tsp turmeric powder
- 1 tsp red chilli powder
- 1 tbsp coriander powder
- salt
- 1.5 tbsp ginger garlic paste
- 2 green chillis chopped
- 2 tbsp curd
- 2 tbsp Mustard oil
- 0.25 cup mustard oil
- 0.25 tsp sugar
- 3 tbsp curd (Room Temperature)
- 0.5 tsp kashmiri Red chilli powder
- 0.5 tsp chana besan
- 1 tsp brown ghee
- 1 cup hot water
- 4 cloves
- 3 green cardamom
- 1 black cardamom
- 0.5 inch cinnamon
- 9 black peppercorns
- 0.5 Javitri (Mace)
- 0.25 Jaiphal (Nutmeg)
- 0.5 tsp coriander seeds
- 0.25 tsp cumin seeds
- 2 dry red chillis
- 300 g onions
Equipment
kadhai
Tips
- Adding homemade garam masala adds a rich taste and deep color.
- Slowly caramelize onions with a pinch of sugar for the gravy.
- Slow cook the meat on low heat for a long duration to get a rich caramelised flavour in the gravy.
- Adding besan adds creaminess to the gravy and balances the sweetness of onions.
- To get the true essence of a kosha, cover and cook on a low flame.
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