Ingredients:

• 1 kg – Chicken
• 500 g – Curd
• 250 g – Milk
• 2 tbsp – atta
• 2 tbsp – Ghee
• 8 to 10 Cloves – Garlic
• 2 tbsp – fennel, powdered
• 2 – Bay Leaf
• 8 – green Cardamom
• 4 to 5 – black pepper
• Salt to taste
• 1/2 cup – water

Method:

1. Rub ginger and salt into chicken and marinate for 1.5 to 2 hours.
2. Mix curd, milk, atta and fennel powder and keep aside.
3. Heat ghee, add all the dry whole masalas and saute.
4. Add 1 tbsp ghee and saute the chicken nicely.
5. Transfer chicken to a pressure cooker with 1/2 cup water and cook till the first whistle.
6. Serve it with hot steaming rice.

Recipe courtesy of PUNITA BHATIA