1Marinate the chicken with turmeric powder, red chilli powder, coriander powder, salt, ginger garlic paste, chopped green chillis, curd, and mustard oil.
2Marinate the chicken with turmeric powder, red chilli powder, coriander powder, salt, ginger garlic paste, chopped green chillis, curd, and mustard oil.
3Marinate the chicken with turmeric powder, red chilli powder, coriander powder, salt, ginger garlic paste, chopped green chillis, curd, and mustard oil.
4Rest the marinated chicken for 1-2 hours.
5Rest the marinated chicken for 1-2 hours.
6Rest the marinated chicken for 1-2 hours.
7Cut the onions into medium thick slices.
8Cut the onions into medium thick slices.
9Cut the onions into medium thick slices.
10Mix besan and red chilli powder in room temperature curd and whisk well until smooth.
11Mix besan and red chilli powder in room temperature curd and whisk well until smooth.
12Mix besan and red chilli powder in room temperature curd and whisk well until smooth.
13Dry 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.
14Dry 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.
15Dry 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.
16Bring the roasted spices to room temperature and grind them to a fine powder.
17Bring the roasted spices to room temperature and grind them to a fine powder.
18Bring the roasted spices to room temperature and grind them to a fine powder.
19Heat mustard oil until it starts to smoke.
20Heat mustard oil until it starts to smoke.
21Heat mustard oil until it starts to smoke.
22Add the sliced onions and sugar to the hot oil.
23Add the sliced onions and sugar to the hot oil.
24Add the sliced onions and sugar to the hot oil.
25Sauté on high heat for 5 minutes.
26Sauté on high heat for 5 minutes.
27Sauté on high heat for 5 minutes.
28Continue cooking the onions on medium heat until they turn brown, stirring frequently.
29Continue cooking the onions on medium heat until they turn brown, stirring frequently.
30Continue cooking the onions on medium heat until they turn brown, stirring frequently.
31Add the marinated chicken to the browned onions.
32Add the marinated chicken to the browned onions.
33Add the marinated chicken to the browned onions.
34Sauté the chicken on the highest heat for 5 minutes.
35Sauté the chicken on the highest heat for 5 minutes.
36Sauté the chicken on the highest heat for 5 minutes.
37Mix 3/4 of the prepared homemade garam masala with a splash of water.
38Mix 3/4 of the prepared homemade garam masala with a splash of water.
39Mix 3/4 of the prepared homemade garam masala with a splash of water.
40Add the garam masala mixture to the chicken and mix well.
41Add the garam masala mixture to the chicken and mix well.
42Add the garam masala mixture to the chicken and mix well.
43Cover and cook for 20 minutes on low heat, stirring every 5 minutes and adding a splash of water if the masalas stick.
44Cover and cook for 20 minutes on low heat, stirring every 5 minutes and adding a splash of water if the masalas stick.
45Cover and cook for 20 minutes on low heat, stirring every 5 minutes and adding a splash of water if the masalas stick.
46Turn off the gas.
47Turn off the gas.
48Turn off the gas.
49Mix the curd base (curd, Kashmiri red chili powder, chana besan) with the rest of the garam masala and brown ghee.
50Mix the curd base (curd, Kashmiri red chili powder, chana besan) with the rest of the garam masala and brown ghee.
51Mix the curd base (curd, Kashmiri red chili powder, chana besan) with the rest of the garam masala and brown ghee.
52Adjust salt if needed.
53Adjust salt if needed.
54Adjust salt if needed.
55Turn on the gas and simmer until the chicken is tender.
56Turn on the gas and simmer until the chicken is tender.
57Turn on the gas and simmer until the chicken is tender.
58Garnish with sliced green chillis.
59Garnish with sliced green chillis.
60Garnish with sliced green chillis.
Ingredients
600 gm Chicken
600 gm Chicken
600 gm Chicken
0.5 tsp turmeric powder
0.5 tsp turmeric powder
0.5 tsp turmeric powder
1 tsp red chilli powder
1 tsp red chilli powder
1 tsp red chilli powder
1 tbsp coriander powder
1 tbsp coriander powder
1 tbsp coriander powder
salt
salt
salt
1.5 tbsp ginger garlic paste
1.5 tbsp ginger garlic paste
1.5 tbsp ginger garlic paste
2 green chillis chopped
2 green chillis chopped
2 green chillis chopped
2 tbsp curd
2 tbsp curd
2 tbsp curd
2 tbsp Mustard oil
2 tbsp Mustard oil
2 tbsp Mustard oil
0.25 cup mustard oil
0.25 cup mustard oil
0.25 cup mustard oil
0.25 tsp sugar
0.25 tsp sugar
0.25 tsp sugar
3 tbsp curd (Room Temperature)
3 tbsp curd (Room Temperature)
3 tbsp curd (Room Temperature)
0.5 tsp kashmiri Red chilli powder
0.5 tsp kashmiri Red chilli powder
0.5 tsp kashmiri Red chilli powder
0.5 tsp chana besan
0.5 tsp chana besan
0.5 tsp chana besan
1 tsp brown ghee
1 tsp brown ghee
1 tsp brown ghee
1 cup hot water
1 cup hot water
1 cup hot water
4 cloves
4 cloves
4 cloves
3 green cardamom
3 green cardamom
3 green cardamom
1 black cardamom
1 black cardamom
1 black cardamom
0.5 inch cinnamon
0.5 inch cinnamon
0.5 inch cinnamon
9 black peppercorns
9 black peppercorns
9 black peppercorns
0.5 Javitri (Mace)
0.5 Javitri (Mace)
0.5 Javitri (Mace)
0.25 Jaiphal (Nutmeg)
0.25 Jaiphal (Nutmeg)
0.25 Jaiphal (Nutmeg)
0.5 tsp coriander seeds
0.5 tsp coriander seeds
0.5 tsp coriander seeds
0.25 tsp cumin seeds
0.25 tsp cumin seeds
0.25 tsp cumin seeds
2 dry red chillis
2 dry red chillis
2 dry red chillis
300 g onions
300 g onions
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.