1Marinate your chicken with ginger garlic paste, freshly cracked black peppercorns, salt, and lemon juice. Give it a good mix and keep it in the fridge.
2Marinate your chicken with ginger garlic paste, freshly cracked black peppercorns, salt, and lemon juice. Give it a good mix and keep it in the fridge.
3Marinate your chicken with ginger garlic paste, freshly cracked black peppercorns, salt, and lemon juice. Give it a good mix and keep it in the fridge.
4Put a pan on a low heat and add coriander seeds, cumin seeds, a piece of cinnamon stick, a mace blade, a few green cardamoms, a few bay leaves, a few black peppercorns, and cloves.
5Put a pan on a low heat and add coriander seeds, cumin seeds, a piece of cinnamon stick, a mace blade, a few green cardamoms, a few bay leaves, a few black peppercorns, and cloves.
6Put a pan on a low heat and add coriander seeds, cumin seeds, a piece of cinnamon stick, a mace blade, a few green cardamoms, a few bay leaves, a few black peppercorns, and cloves.
7Add a few cashew nuts and toast the spices on a low flame until you get a nice aroma and they slightly change color. Take them out into a plate and let them cool completely.
8Add a few cashew nuts and toast the spices on a low flame until you get a nice aroma and they slightly change color. Take them out into a plate and let them cool completely.
9Add a few cashew nuts and toast the spices on a low flame until you get a nice aroma and they slightly change color. Take them out into a plate and let them cool completely.
10Roughly cut onions and put them in a blending jar without adding water to mince them.
11Roughly cut onions and put them in a blending jar without adding water to mince them.
12Roughly cut onions and put them in a blending jar without adding water to mince them.
13Put a heavy bottom pan on a gas and add ghee.
14Put a heavy bottom pan on a gas and add ghee.
15Put a heavy bottom pan on a gas and add ghee.
16Take three dry red chillies, break them into half, remove the seeds, and drop them into the ghee. Give it a stir.
17Take three dry red chillies, break them into half, remove the seeds, and drop them into the ghee. Give it a stir.
18Take three dry red chillies, break them into half, remove the seeds, and drop them into the ghee. Give it a stir.
19Add minced onions and fry them for about 3 to 4 minutes on a medium low gas setting until they are translucent.
20Add minced onions and fry them for about 3 to 4 minutes on a medium low gas setting until they are translucent.
21Add minced onions and fry them for about 3 to 4 minutes on a medium low gas setting until they are translucent.
22Meanwhile, add the toasted spices into a grinder jar. Add ginger and garlic paste, plain yogurt, and a few green chillies to make a fine paste.
23Meanwhile, add the toasted spices into a grinder jar. Add ginger and garlic paste, plain yogurt, and a few green chillies to make a fine paste.
24Meanwhile, add the toasted spices into a grinder jar. Add ginger and garlic paste, plain yogurt, and a few green chillies to make a fine paste.
25Add the chicken into the pan with the onions. Put the gas setting on highest and sear your chicken from all sides for about 3 to 4 minutes.
26Add the chicken into the pan with the onions. Put the gas setting on highest and sear your chicken from all sides for about 3 to 4 minutes.
27Add the chicken into the pan with the onions. Put the gas setting on highest and sear your chicken from all sides for about 3 to 4 minutes.
28Once the chicken is seared, add your spice paste into it and give it a stir. Cook it for about 5 to 6 minutes.
29Once the chicken is seared, add your spice paste into it and give it a stir. Cook it for about 5 to 6 minutes.
30Once the chicken is seared, add your spice paste into it and give it a stir. Cook it for about 5 to 6 minutes.
31Add red chilli powder and give it a stir.
32Add red chilli powder and give it a stir.
33Add red chilli powder and give it a stir.
34Season with some salt and dilute the sauce with chicken stock. Give it a good stir, making sure nothing is sticking at the bottom of the pan.
35Season with some salt and dilute the sauce with chicken stock. Give it a good stir, making sure nothing is sticking at the bottom of the pan.
36Season with some salt and dilute the sauce with chicken stock. Give it a good stir, making sure nothing is sticking at the bottom of the pan.
37Put your gas setting at lowest and cover the pan to let it simmer for about 5 to 6 minutes.
38Put your gas setting at lowest and cover the pan to let it simmer for about 5 to 6 minutes.
39Put your gas setting at lowest and cover the pan to let it simmer for about 5 to 6 minutes.
40When the ghee has come to the surface, add some garam masala, toasted kasuri methi, and squeeze half a lemon.
41When the ghee has come to the surface, add some garam masala, toasted kasuri methi, and squeeze half a lemon.
42When the ghee has come to the surface, add some garam masala, toasted kasuri methi, and squeeze half a lemon.
43Give it a good stir. Check the doneness of the chicken; it should be flaky and tender.
44Give it a good stir. Check the doneness of the chicken; it should be flaky and tender.
45Give it a good stir. Check the doneness of the chicken; it should be flaky and tender.
46At the end of the cook off, pick out all the red chillies.
47At the end of the cook off, pick out all the red chillies.
48At the end of the cook off, pick out all the red chillies.