Khooni Parinda

40 mins
Serves 4
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Directions

  1. 1Heat 7 tbsp ghee in a Kadhai and add in few Alkanet (Ratan Jot) sticks. (Optional just for color, you can also use Kashmiri chill powder instead.)
  2. 2Heat 7 tbsp ghee in a Kadhai and add in few Alkanet (Ratan Jot) sticks. (Optional just for color, you can also use Kashmiri chill powder instead.)
  3. 3Heat 7 tbsp ghee in a Kadhai and add in few Alkanet (Ratan Jot) sticks. (Optional just for color, you can also use Kashmiri chill powder instead.)
  4. 4Squeeze out the color of sticks in the ghee on high flame then remove them.
  5. 5Squeeze out the color of sticks in the ghee on high flame then remove them.
  6. 6Squeeze out the color of sticks in the ghee on high flame then remove them.
  7. 7Blend together 4-5 onions, 4-5 tomatoes, a handful of coriander stems, 3/4 tbsp each of stone flower, fennel seeds, cumin seeds, some crispy fried brown onions, 6-8 garlic cloves, 2 inch ginger, 1.5 inch cinnamon, 1 mace, 4 green & 2 black cardamom and 6 soaked Kashmiri chillies into a fine paste.
  8. 8Blend together 4-5 onions, 4-5 tomatoes, a handful of coriander stems, 3/4 tbsp each of stone flower, fennel seeds, cumin seeds, some crispy fried brown onions, 6-8 garlic cloves, 2 inch ginger, 1.5 inch cinnamon, 1 mace, 4 green & 2 black cardamom and 6 soaked Kashmiri chillies into a fine paste.
  9. 9Blend together 4-5 onions, 4-5 tomatoes, a handful of coriander stems, 3/4 tbsp each of stone flower, fennel seeds, cumin seeds, some crispy fried brown onions, 6-8 garlic cloves, 2 inch ginger, 1.5 inch cinnamon, 1 mace, 4 green & 2 black cardamom and 6 soaked Kashmiri chillies into a fine paste.
  10. 10Add this paste in the Kadhai and fry on high for 12 minutes until ghee separates.
  11. 11Add this paste in the Kadhai and fry on high for 12 minutes until ghee separates.
  12. 12Add this paste in the Kadhai and fry on high for 12 minutes until ghee separates.
  13. 13Now add in 1 kg chicken followed by 1 tbsp salt and fry on high for 12 minutes.
  14. 14Now add in 1 kg chicken followed by 1 tbsp salt and fry on high for 12 minutes.
  15. 15Now add in 1 kg chicken followed by 1 tbsp salt and fry on high for 12 minutes.
  16. 16Then mix together 200 grams curd, 2.5 tbsp roasted gram flour (sattu), 1 tbsp garam masala powder and 2 cups of water without leaving any lumps.
  17. 17Then mix together 200 grams curd, 2.5 tbsp roasted gram flour (sattu), 1 tbsp garam masala powder and 2 cups of water without leaving any lumps.
  18. 18Then mix together 200 grams curd, 2.5 tbsp roasted gram flour (sattu), 1 tbsp garam masala powder and 2 cups of water without leaving any lumps.
  19. 19Add this mix in the chicken and give it a stir.
  20. 20Add this mix in the chicken and give it a stir.
  21. 21Add this mix in the chicken and give it a stir.
  22. 22Now close the lid turning flame to low for 18 minutes checking and stirring in between.
  23. 23Now close the lid turning flame to low for 18 minutes checking and stirring in between.
  24. 24Now close the lid turning flame to low for 18 minutes checking and stirring in between.
  25. 25Lastly add in 1 tbsp roasted crushed kasoori methi and garnish with chopped coriander leaves.
  26. 26Lastly add in 1 tbsp roasted crushed kasoori methi and garnish with chopped coriander leaves.
  27. 27Lastly add in 1 tbsp roasted crushed kasoori methi and garnish with chopped coriander leaves.

Ingredients

  • 7 tbsp ghee
  • 7 tbsp ghee
  • 7 tbsp ghee
  • 2 Alkanet (Ratan Jot) sticks
  • 2 Alkanet (Ratan Jot) sticks
  • 2 Alkanet (Ratan Jot) sticks
  • 4 onions
  • 4 onions
  • 4 onions
  • 4 tomatoes
  • 4 tomatoes
  • 4 tomatoes
  • 1 handful coriander stems
  • 1 handful coriander stems
  • 1 handful coriander stems
  • 3 tbsp stone flower
  • 3 tbsp stone flower
  • 3 tbsp stone flower
  • 3 tbsp fennel seeds
  • 3 tbsp fennel seeds
  • 3 tbsp fennel seeds
  • 3 tbsp cumin seeds
  • 3 tbsp cumin seeds
  • 3 tbsp cumin seeds
  • 3 tbsp crispy fried brown onions
  • 3 tbsp crispy fried brown onions
  • 3 tbsp crispy fried brown onions
  • 6 garlic cloves
  • 6 garlic cloves
  • 6 garlic cloves
  • 2 inch ginger
  • 2 inch ginger
  • 2 inch ginger
  • 1.5 inch cinnamon
  • 1.5 inch cinnamon
  • 1.5 inch cinnamon
  • 1 mace
  • 1 mace
  • 1 mace
  • 4 green cardamom
  • 4 green cardamom
  • 4 green cardamom
  • 2 black cardamom
  • 2 black cardamom
  • 2 black cardamom
  • 6 soaked Kashmiri chillies
  • 6 soaked Kashmiri chillies
  • 6 soaked Kashmiri chillies
  • 1 kg chicken
  • 1 kg chicken
  • 1 kg chicken
  • 1 tbsp salt
  • 1 tbsp salt
  • 1 tbsp salt
  • 200 grams curd
  • 200 grams curd
  • 200 grams curd
  • 2.5 tbsp roasted gram flour (sattu)
  • 2.5 tbsp roasted gram flour (sattu)
  • 2.5 tbsp roasted gram flour (sattu)
  • 1 tbsp garam masala powder
  • 1 tbsp garam masala powder
  • 1 tbsp garam masala powder
  • 2 cups water
  • 2 cups water
  • 2 cups water
  • 1 tbsp roasted crushed kasoori methi
  • 1 tbsp roasted crushed kasoori methi
  • 1 tbsp roasted crushed kasoori methi
  • 1 handful chopped coriander leaves
  • 1 handful chopped coriander leaves
  • 1 handful chopped coriander leaves

Equipment

Kadhaiblender