Uttam Chicken

Uttam Chicken

Ingredients:

• Cloves - 4-5
• Black Cardamom - 2 (crushed)
• Red chiili powder - 1/2 tsp
• Black Pepper Corns - 10-12
• Turmeric Powder - 1/4 tsp
• Cumin Seeds - 1 tsp
• Chicken - 800 gms (cut into pieces)
• Bay leaves - 2
• Cinnamon - 1" piece
• Garam Masala - 1/2 tsp
• Green Cardamom - 4 (crushed)

Mustard oil: 1 tbsp

• Green chillies - 3 (slit)
• Ginger garlic paste - 1 1/2 tbsp
• Onions - 3 medium (finely chopped)
• Coriander powder - 1 tsp
• Clarified butter - 2 tbsn
• Tomatoes - 3 Medium (finely chopped)
• Salt to taste
• 1 tsp Dried fenugreek leaves

For Marination:

Hung Curd: 4 tbsp

• Salt - 1/2 tsp
• Coriander powder - 1 tsp
• Chicken masala - 2 tbsp
• Red chiili powder - 1 tsp
• Turmeric powder - 1/4 tsp
• 2 tsp olive oil
• Garam Masala - 1/2 tsp

Method:

Marination:

1. Wash and pat dry Chicken pieces
2. Beat curd in a large bowl along with all the marination ingredients.
3. Main Chicken into the marinate
4. Cover with a cling foil and keep in refrigerator for 6-8 hrs to marinate

Cooking :

1. Heat Mustard oil in a wok till smoking point
2. Remove wok from the flame
3. Add Bay leaves, Black and Green Cardamom, Cinnamon, Black Pepper Corns, Cloves and Cumin seeds
4. Put wok back on flame
5. Once the Seeds start spluttering, add onions and saute till translucent
6. Add Ginger garlic paste and saute till the raw smell goes away.
7. Add Tomatoes, Green chillies and Clarified butter
8. Saute for a min, and add Turmeric powder red chilli powder, Coriander powder and Salt.
9. Mix well, put on low flame, cover and saute till Tomatoes are mushy and oil leaves the sides. Keep on stirring in between.
10. Add a tbsp of water to avoid burning of spices
11. Add marinated Chicken, mix well so that Chicken gets coated with the onion tomato Masala
12. Cover and cook for 15 mins stirring in between
13. Add 1 1/2 cup water, Dried fenugreek leaves, mix and continue Cooking for 10-15 mins, or till Chicken is done. Add water as per desired consistency of gravy. Add Garam Masala, stir, cook for one more min.
14. Serve hot with boiled rice or chapati