Ingredients:

• 1 – whole chicken, skinned and cut into medium pieces
• 1 cup – thick Curd
• 1/2 tsp – Turmeric powder
• 1.5 tsp – Red Chilli powder
• 1 tsp – coriander powder
• 1 tsp – Cumin seeds
• 1 tsp Ginger paste
• 1 tbsp – Garlic paste
• 2 to 3 – strands of Saffron (soaked in 1tbsp hot water)
• 1 pinch – red color
• 2 to 3 – big Onions (sliced)
• 4 to 5 – peppercorns
• 1 – big black Cardamom
• 4 – green Cardamoms
• 2 – Laung (cloves)
• 1 – Star anise
• 1 inch piece – Cinnamon stick
• 1/2 cup – oil
• 1 piece – charcoal
• 1 piece – foil paper
• 1 tbsp – Butter
• salt to taste

Method:

1. Wash the chicken and keep aside.
2. Take a glass 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 for 3 hours.
4. Take oil in a non-stick sauce pan and fry the sliced onions.
5. When the onions start turning brown, add the marinated chicken pieces and saute on medium flame till the oil separates (around 15 to 20 minutes).
6. Don’t discard the marinated masala.
7. Add 1 cup of water and the soaked saffron strands.
8. Let the chicken cook till done.
9. Stir on high flame till the gravy thickens.
10. Turn off the flame.
11. Burn a piece of charcoal.
12. Take a piece of foil and prick it a few times with a fork.
13. Keep the foil paper on the cooked chicken dish.
14. Put the burnt charcoal on the foil paper.
15. Put 1 tbsp of butter on the hot charcoal and close the lid of the sauce pan at once.
16. Let it stand for 10 to 15 minutes with closed lid till the aroma of charcoal and butter is infused in the chicken.
17. Garnish with green coriander.

Recipe courtesy of Ash Rafiq