Ingredients:
Chicken, cut into pieces 1 kg
Clarified butter (ghee) 1 ¼ cups / 250 gm
Onions, large, chopped 4
Ginger (adrak), ground 1 tsp / 5 gm
Garlic (lasan), ground 1 tsp / 5 gm
Cumin seeds (jeera), ground 1 tsp / 5 gm
Red chili powder 2 tsp / 10 gm
Coriander (dhaniya) powder 2 tsp / 10 gm
Yogurt (dahi) 1 ¼ cups / 250 gm
Almonds (badam), blanched, ground 10
Coconut (nariyal), desiccated 1 tbsp / 15 gm
Salt to taste
Green cardamoms (choti elaichi), powder ½ tsp / 3 gm
Green chillies. Slit 4
Green coriander (hara dhaniya), chopped 1 tbsp / 15 gm
Rose water (gulabjal) 1 tbsp / 15 gm
Method:
1.Boil the chicken for 15 minutes and keep aside to cool. Debone and shred it. Keep aside. Heat the clarified butter; fry the onions till light brown. Add ingredients from ginger to coriander powder. Cook till the oil separates, stirring briskly.
2.Add the yogurt, almonds, coconut and chicken. Cook on a low flame, until the gravy thickens. Mix in the salt and cardamom powder Garnish with green coriander and green chillies; add rose water just before serving.
