Ingredients:
12 large Drumsticks of Chicken
100 gms sliced Onion (Pyaj)
6 small Cardamom (Chotti Elaichi)
2 big Cardamom (Motti Elaichi)
3 Cloves (Lavang)
1 stick Cinnamon (Tuj/Dalchini)
25 gms strained Garlic Paste (Lasun Paste)
25 gms strained Ginger Paste (Adrak Paste)
10g Tazza Dhania
4.5 gms Turmeric (Haldi)
3 gms Red chili Powder (Lal Mirchi)
Salt (Namak)
100 gms Yoghurt
1 litre clear Chicken Stock
60 ml Cream (Malai)
1/2 Nutmeg (Jaiphal)
12 Tazza Dhania
How to make royal chicken top:
- Clean, remove the skin and debone the chicken.
- Cut each breast into three equal sized pieces widthwise.
- Wash them and pat dry.
- Heat ghee in a pan.
- Combine onions, green cardamom, black cardamom, cloves and cinnamon.
- Fry over medium heat till onions becomes translucent and glossy.
- Combine garlic and ginger pastes.
- Stir for 30 seconds.
- Combine coriander, turmeric and red chilli powders and stir.
- Then combine 120 ml cup of chicken stock and salt and stir well.
- Take it to a boil.
- Reduce the heat and let it simmer.
- Stir constantly so that onions are mashed properly.
- Remove pan from heat.
- Mix in in yoghurt.
- Return pan to heat and stir fry until the liquid evaporates.
- Combine 480 ml cup of chicken stock.
- Take it to a boil.
- Reduce heat.
- Cover it and let it simmer.
- Stir occasionally for 5 minutes.
- Combine grated nutmeg and stir it well.
- Cover and let it simmer over very low heat till the gravy is of thin sauce type.
- Remove it from the heat.
- Adjust seasoning.
- Pour in a bowl.
- Garnish with coriander.
- Serve with phulka.
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