This dish should ideally be tried in colder weather only. It is very rich and is not for the calorie conscious people. The recipe is ideal for 2-3 persons. Adjustments should be done in case cooking for more.
Chicken (with bones) – 600 gms (We are lucky to be able to get hold of Desi Chicken, which has more flavour)
Onion – 3 large size cut in juliennes
Garlic -15-20 cloves (medium size)
Ginger – 1.5 inch piece
Mawa or Khoya – 100 gms
Cashew Nuts – 15-20 pieces
Khus Khus or posta (poppy seeds) – 10 gms
White Sesame seeds (safed til) – 15 gms
Milk – for soaking (3-4 tablespoon)
Methi (Fenugreek) seeds – 10-15 seeds
Kalonji – 10-15 seeds
Badi Elaichi (Black cardamom) – 2
Tej Patta (Bay Leaf) – 2
Cloves – 5-8
Black Pepper – (in seed form not in poweder form)- 5-10 seeds
Red Chillies (fresh one) – 2 (I used the red chillies which are used for making pickles)
Coriander powder (sookha pisa dhaniya) – 2 tablespoon
Sugar – 1 tea spoon
Salt – as per your taste
Oil – 2 table spoon
Coriander Leaves for garnishing
Aluminium Foil – enough to cover your pan.
Wash and clean the chicken and set aside. Soak cashew nuts, khus khus and sesame seeds in milk. Now in a non stick pan, add very little oil (just for greasing) and 3/4 of the onion. Fry till the colour becomes transparent. Remove from fire. Now grind it in a coarse paste and set aside. Grind garlic and ginger. Grind cashew nuts, khus khus and sesame seeds also in a paste. Take a non stick pan (deep dish or a kadhai). Add oil. When oil becomes hot, add methi seeds, kalonji, badi elaichi, tej patta, cloves and black pepper. When they start to crackle, add remaining onion, fry till they become transparent in colour. Add ginger garlic paste and fry till it becomes light brown. Add the onion paste. Add red chillies finely chopped. Fry for 5 minutes. Now add chicken. Simmer the flame and let it cook for 10 minutes. Add cashew, khus khus and sesame paste. Add salt to taste. Add khoya or mawa (crumble it before adding). Add sugar. Add water (not too much – this dish is not be made in a thin curry). Cover the pan with aluminium foil and then the pan lid. Let it cook for 25-30 minutes on a very low flame (in case of induction – the temperature should be 400 Watts for 15 minutes and then 200 Watts for 15 minutes). Now remove the lid and foil. The dish should have left oil now (it would be on the top now). Cook on high flame for 5 minutes. Garnish with chopped coriander leaves. Serve with Mughlai parantha, normal parantha, roomali roti.