|
Ingredients
|
Quantity
|
|
Chicken breasts
|
8
|
|
Unsalted butter to sear the chicken
|
|
|
For the
marinade:
|
|
|
Yogurt cheese
|
60gms
|
|
Cream
|
2 tbsp (30ml)
|
|
Ginger paste – strained
|
20gms
|
|
Garlic paste – strained
|
10gms
|
|
Salt
|
to taste
|
|
For the
gravy:
|
|
|
Ghee (clarified butter)
|
5 tbsp
|
|
Pepper corns (black)
|
18
|
|
Cardamoms
|
8
|
|
Cloves
|
6
|
|
Cinnamon
|
5 cm
|
|
Bay leaves
|
2
|
|
Sha jeera
|
2 ½gms
|
|
Onion paste – boiled
|
200gms
|
|
Ginger paste – strained
|
20gms
|
|
Garlic paste – strained
|
10gms
|
|
Curd
|
150gms
|
|
Green chilli paste
|
10gms
|
|
Almonds paste – fried
|
2
tbsp (30gms)
|
|
Mawa
|
30gms
|
|
Clear chicken stock
|
1 liter
|
|
Salt
|
to taste
|
|
Cardamom powder
|
¾ tsp (4g)
|
|
Rose petal powder
|
½ tsp
|
|
Lemon juice
|
2 tsp (10ml)
|
|
For the
garnishing:
|
|
|
Pistachios – blanched, peeled and sliced
|
12
|
|
Silver varakh
|
2 sheet
|
* put breasts between plastic wrap and slightly flatten with a
kitchen mallet
To prepare the marinade: Whisk yogurt cheese in a bowl. Add the
remaining ingredients and whisk again until well blended. Evenly rub the
chicken breasts with the marinade and keep aside for 30 minutes.
For the
searing: Melt butter
in a frying pan and add the marinated chicken breasts. Sear over high heat for
four minutes, turning once. Remove to an absorbent paper to drain excess fat and
keep aside. Whisk the curd in a bowl, add the green chilli paste and whisk
again until well blended. Either crumble the mawa or pass it through a fine
mesh sieve to remove lumps. Heat desi ghee in a pan. Add peppercorns,
cardamoms, cloves, cinnamon, bay leaves and shahjeera. Stir over medium heat
until the cardamoms begin to change color. Add the boiled onion paste and
stir-fry until the ghee floats to top. Add ginger paste and garlic paste and
stir fry until specks of ghee begin to appear on the surface. Add the curd
mixture and stir-fry until specks of ghee begin to appear on the surface. Add
almond paste and mawa, and stir-fry until ghee floats on top. Add stock and
bring it to a boil.
Lower the heat and simmer, stirring occasionally, until reduced by
a quarter. Remove and pass the gravy through a fine-mesh soup strainer into a
separate pan. Return the gravy to heat. Add the seared chicken and bring it to
a boil. Lower the heat and simmer, stirring occasionally, until the chicken is
cooked and the sauce is quite thick. Add cardamom powder and rose petal powder.
Stir well. Sprinkle lemon juice, stir and remove from heat. Adjust the seasoning
