Ingredients:
• 1 kg – Chicken
• 1 cup – Yoghurt
• 1.5 cup – Ghee
• salt to taste
• Whole Garam Masala:
• 5 green Cardamoms
• 1 black Cardamom
• 5 Cloves
• 1 inch – stick Cinnamon
• 1 Bay Leaf
• 1 pinch Mace
• 1.5 cups – Onion
• 3 tbsp – Garlic
• 5 tbsp – Ginger
• 6 Green chillies
• 1.5 tsp – Turmeric
• 1 tsp – coriander powder
• 1 tsp – Red Chilli powder
• 1 cup – Tomatoes
• 2 tbsp – Fenugreek
• 1.5 cup – coriander
Method:
- Clean chicken, remove the skin and cut each into 8 pieces.
- Marination: Whisk yoghurt in a large bowl, add salt and leave the chicken in this marinade for at least 30 mins.
- Peel, wash and chop onions.
- Peel and chop garlic.
- Scrape, wash and chop 3 tbsp ginger, cut the rest into juliennes for garnish.
- Remove stems, wash, slit, de-seed and chop green chillies.
- Wash and chop tomatoes.
- Clean, wash and chop coriander.
- Heat ghee in a pot, add whole garam masala and saute over medium heat until it begins to crackle.
- Add onions and saute until golden brown.
- Then add chopped garlic, ginger and green chillies, stir for 2 mins.
- Add turmeric, coriander powder and red chillies dissolved in 1.5 cup water and stir for 30 seconds.
- Now add tomatoes and fry until the fat leaves the masala.
- Add the marinated chicken along with the marinade and water (approx. 1.5 cup), bring to a boil. Cover and simmer until chicken is almost cooked and the fat leaves the masala once again.
- Adjust the seasoning.
- Sprinkle fenugreek, ginger juliennes and coriander. Cover with a lid.
- Seal the pot with dough and put it on pressure in the pre-heated oven for 15 mins (350 F).
- Open the pot at the table and serve with bread.