Ingredients:

• 1/2 kg- Chicken
• 1/2 cup – thick Curd
• 1/2 tsp – Turmeric powder
• 1/2 tsp – Red Chilli powder
• 1/2 tsp – coriander powder
• 1/2 tsp – Cumin seeds
• 1 tbsp – Ginger Garlic paste
• 1 pinch – red color
• 1 to 2 – big Onions (sliced)
• 3 to 4 – pepper Corns
• 1 – big black Cardamom
• 2 – green Cardamoms
• 1 – Laung (cloves)
• 1 – Star anise
• 1/2 inch piece – Cinnamon stick
• 1/4 cup – oil
• 1 piece – charcoal
• 1 piece – foil paper
• 1 tbsp – Butter
• salt to taste

Method:

1. Clean the chicken, cut into small pieces and keep aside.
2. Take a bowl and mix curd, chilli powder, turmeric powder, cumin powder, coriander powder, salt, garlic paste, ginger paste, garam masala and red colour.
3. Add the washed chicken and marinate it for 3 hours.
4. Take oil in a saucepan and fry the sliced onions.
5. When the onions turn pink, add the marinated chicken pieces and fry on medium flame till the oil separates.
6. Add 1/2 cup of water and cook till done.
7. Stir on medium flame till the gravy turns thick
8. Turn off the flame.
9. Burn a piece of charcoal. Take a piece of foil paper with a few holes pricked in it.
10. Keep the foil paper on the cooked chicken dish. Add the charcoal on the foil paper and pour 1 tbsp of butter on it. Close the lid of the saucepan at once.
11. Let it stand for 10 to 15 minutes so the aroma of charcoal and butter infuses in the chicken.
12. Garnish with green coriander and enjoy with roti, naan or parathas.

Recipe courtesy of Ash Rafiq