Ingredients:
Chicken (with bones) 1/2 kg
Beaten Curd/dahi 1 cup
Kasoori methi/ fenugreek leaves 1 teaspoon
Pepper powder 1/2 teaspoon
Salt 1/4 teaspoon
Ginger-garlic paste 1 teaspoon
Lemon juice 1 teaspoon
Ingredients for Gravy:
Vegetable oil 4 tablespoon for cooking the gravy and 2 tablespoon for frying the chicken
Onion 3 for boiling with cashew nuts and 2 for cooking
Grated ginger 1 teaspoon
Green chilly (chopped) 4
Cashew nuts 1/4 cup
Pepper powder 1 teaspoon
Cumin powder 1/2 teaspoon
Garam masala powder 1 teaspoon
Ginger-garlic paste 1 teaspoon
Fenugreek leaves/ kasoori methi 1 teaspoon
Coriander leaves 2 tablespoon
Butter 2 tablespoon
Charcoal/optional for flavoring to the gravy
Hung curd 1/4 cup
Method:
Marinate the chicken with all the ingredients given in the table “ Ingredients for Marinating the Chicken”. Mix it well, keep it aside for 2-3 hours for marinating. Boil onion and cashew nuts together with 1 cup of water for 5-7 minutes.
Drain the water, let it cool at the room temperature. Now take the onion-cashew nuts mixture in a grinder and grind it to make a fine paste.
You can add 2 –3 tablespoon of water while grinding it. Now heat the wok with oil and saute with onion.
Add ginger and green chilly in the wok. fry it till onion are light golden in the color.
Add ground onion-cashew paste in the wok and mix it well. Add pepper powder, garam masala powder, cumin powder, ginger-garlic paste, and salt. Mix it well, cook the spices on low flame till oil shows separately. (keep stirring in between the process to avoid sticking to the pan)
Add kasoori methi, butter and chopped coriander leaves. Mix it well, cook the spices for another 5-6 minutes on low flame. (I added ginger-garlic paste at this stage because forgot to add in step 5)
Now heat another wok with 2 tablespoon oil and add marinated chicken. Fry it on medium flame till light golden in the color or almost cooked. Keep it aside.
Add beaten hung curd in the gravy and cook for another 7-8 minutes till oil shows separately. Add fried chicken in the gravy along with a cup of water. Cook covered till the chicken is properly cooked and gravy is thick and oil shows separately. if you want smoky flavor in the gravy, do this.
Make small bowl from aluminum foil and keep the aluminum foil bowl in the wok and put heated charcoal in the bowl. Pour one teaspoon ghee on heated charcoal and immediately cover the wok, so that the gravy can absorb the essence of coal. Only cover the bowl for 30 seconds, then remove the charcoal along with aluminum foil bowl. Delicious Kalimirch chicken is ready to serve. Serve hot with butter Naan.
