|
Ingredients
|
Quantity
|
|
Breasts of squab (spring chicken breasts)
boned and pat dried
|
8
|
|
Clear chicken stock
|
1 liter
|
|
Green cardamom
|
4
|
|
Cloves
|
3
|
|
Black cardamom
|
2
|
|
Blades mace
|
3
|
|
Salt
|
to taste
|
|
For the
onion paste:
|
|
|
Onions
|
150gms
|
|
Garlic cloves
|
6
|
|
Ginger root, sliced
|
2”
|
|
Green chillies – deseeded and chopped fine
|
4
|
|
Ghee
|
for deep frying
|
|
For the
almond paste:
|
|
|
Almonds – blanched and peeled
|
30gms
|
|
Ghee for deep frying
|
|
|
Milk
|
3
tbsp
|
|
For the
gravy:
|
|
|
Ghee
|
60gms
|
|
Butter
|
2 tbsp
|
|
Mawa – crumbled
|
2 tbsp
|
|
White pepper powder
|
1 tsp
|
|
Dried ginger powder
|
½ tsp
|
|
Lemon juice
|
1 tbsp
|
|
Sugar
|
1 tsp
|
|
Green cardamom powder
|
½ tsp
|
|
Mace powder
|
¼ tsp
|
|
Clove powder
|
¼ tsp
|
|
Cream
|
200ml
|
|
Kewra essence
|
2 drops
|
|
For the
garnish:
|
|
|
Saffron
|
a few strands
|
|
Lukewarm milk
|
1 tbsp
|
|
Almond flakes
|
1 tbsp
|
|
Coriander leaves - chopped
|
a small bunch
|
PUT the chicken stock in a pot, add green cardamom, cloves, black
cardamom, bay leaves, mace and salt and bring to boil. Lower the heat. Add
chicken and poach until the chicken is al dente (almost cooked) for about six
minutes. Remove the chicken and keep aside. Reserve the stock to prepare the
gravy.
To prepare
the onion paste: Quarter
the onions, separate the layers and keep aside. Heat ghee in a kadai and deep
fry all the ingredients until the onions are translucent and glossy. Remove to
an absorbent paper to drain excess fat. Transfer to a blender and pulse until a
smooth paste is obtained. Reserve the ghee.
To prepare
the almond paste: Reheat
the reserved ghee and deep fry the almonds until light brown. Remove to an
absorbent paper to drain excess fat. Grind them with the milk to a smooth
paste. Reserve the ghee.
To prepare
the garnish: Soak the saffron and almond flakes in lukewarm milk. Heat 60 g of
the reserved ghee and stir-fry the onion paste, followed by the almond paste,
over low heat until a sheen appears on the surface (ensure that the pastes do
not get colored). Add the reserved stock, bring to a boil, lower the heat and
simmer until reduced to half. Pass the gravy through a fine mesh soup strainer
into a separate pan and keep aside.
Melt butter in another pan and stir-fry the mawa over low heat for
15-20 seconds (ensure that the mawa does not get colored). Add the strained
gravy and bring to a boil. Lower the heat, add pepper powder and ginger powder.
Stir well and simmer until the gravy reaches sauce consistency. Add lemon
juice, sugar and the poached chicken. Bring to a boil. Lower the heat, add the
green cardamom powder, clove powder and mace powder. Stir well. Add the cream
and bring to a boil over medium heat, stirring continuously, until the gravy
reaches sauce consistency. Remove from heat, add kewra essence and adjust the
seasoning
Garnish with saffron, almond flakes and coriander leaves.
NOTES: Boneless chicken served with a
rich mawa-and-cream based sauce
