Preparation:
Marination: 4-6 hours
cooking time: 2 hrs
For brine:
1 whole chicken skin off, wings and legs tied
bay leaves: 2-3
cinamon stick/ cassia bark: 2-3
star aneseed- 1
5 cup water and 1/2 cup salt i.e. water : salt should be 10:1
For frying paste:
onion: 1 cup finely choppedonion: 1 cup crispy fried in butter or ghee
Ginger paste: 1 tbs
butter/ ghee/oil: according to choice( preferably use those left from frying onion)
whole garam masala: clove(4), green (6-8) and black(2-4) cardamom pods, cinamon stick (2 inch)
bay leaves 3-4
mace: 2-3 small pcs
nutmag: 1 whole, grated
coriander powder: 1 tsp
cumin powder: 1 tsp
chilli powder or paprika: 1/2 tsp
thick creamy yoghurt such as greek variety: 1 cup
clotted cream: 2 tbsp
single cream: 1 cup
saffron (few threads) soaked in 1/2 cup kewra water
For dum:
saucepan with seal-able leadcling film
few green chilli
poppy seed paste: 1/2 tbs
tamarind paste: 1/2 tsp- 1 tsp depending on concentration
Boiled egg: 4
salt: 1tsp or acc to taste
sugar: 1/2 tbs
dried plum: 3-4
toasted cashew nuts: 2-3 tbs coarsely grinded
Method:
- Brining helps the chicken keep its moisture during cooking process. Put the chicken and other whole spices in salty water for at least 4 hours.
- put the saffron in kewra water and leave aside.
- prepare the garam masala by toasting them on a hot dry frying pan for 1 minute or until it releases aroma then coarsely grind them in a pastel or coffee grinder.
- Chicken is cooked here in three stages. How long it should be cooked in each stage depends on the size and variety of the chicken.
- Fry the chicken in oil for 5-8 minutes until chicken starts to change colour and outside starts brown. remove the chicken and keep separate.
- heat oil or ghee in a separate pan.add bay leaves. Fry onion until soft. add ginger and garlic paste. fry until onion is translucent. add coriander, chilli and cumin powder. sauté in medium to low heat for 5. add 1/3 of crispy onion, half of garam masala , mace, bay leaf. continue to cook. more you sauté in low heat better flavour it will release.
- now add single cream and half of kewra water. Also add half of clotted cream. stir until all forms thick gravy.
- now bring back the chicken. stir occasionally and turn chicken to sides making sure chicken is getting all the spices. you may pour some spices inside the chicken. after a while remove the chicken again.
- add 1/3 crispy onion, rest of the garam masala, grated nutmeg, rest of the kewra water. add other ingredients of dum. stir for 3-5 minutes. now bring back the chicken. pour some gravy inside the chicken. cover the pan with cling film then with lead. Leave the chicken in very low heat or inside the oven for 1/2 hour.
garnish with rest of the fried onion.
serve warm with pilao rice
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