Ingredients:
- Ghee ¾ Cup
- Pyaz (Onion) sliced 2 large
- Badi elaichi (Black cardamom) 2
- Hari elaichi (Green cardamom) 5-6
- Laung (Cloves) 3-4
- Kali mirch (Black pepper corns) ½ tsp
- Baadiyan ka phool (Star anise) 1
- Darchini (Cinnamon sticks) 2-3
- Kala zeera (Black cumin seeds) 1 tsp
- Tez paat (Bay leaves) 3
- Adrak lehsan paste (Ginger garlic paste) 2 tbs
- Chicken (Qorma cut) ½ kg
- Namak (Salt) 1 tsp or to taste
- Paprika powder 1 tsp
- Dhania powder (Coriander powder) roasted 2 tbs
- Lal mirch powder (Red chili powder) 2 tsp
- Zarda ka rang (Yellow food color) ¼ tsp
- Pani (Water) ½ Cup or as required
- Dahi (Yogurt) sour 1 Cup
- Jaifil powder (Nutmeg powder) ¼ tsp
- Javatri powder (Mace powder) ¼ tsp
- Garam masala powder ¼ tsp
- Makhan (Butter) ½ tsp
- Kewra water 1 tsp
- Badam (Almonds) blanched for garnishing
- Adrak (Ginger) for garnishing
Directions:
In pot,add ghee and let it melt,add onion and fry until golden brown & set aside.
In the same pot,add black cardamom,green cardamom,cloves,black pepper corns,star anise,cinnamon sticks,black cumin seeds,bay leaves and fry for 1 minute.
Add ginger garlic paste and mix well.
Add chicken and fry until chicken changes color,cover and cook for 4-5 minutes.
Add salt,paprika powder,coriander powder,red chili powder,yellow food color and mix well for 2 minutes.
Add water and mix well.
Turn off the flame,add yogurt and mix well for 2 minutes.
Turn on flame,add nutmeg powder,mace powder,mix well and cook for 2-3 minutes.
Add fried & crushed onion and mix well,bring it to boil,cover and cook for 2-3 minutes.
Now cook on high flame for 2-3 minutes.
Add garam masala powder,butter,kewra water and mix well.
Garnish with almonds and ginger.
Tip: For crispy onion evenly spread on paper towel to remove excess oil & Let it completely cooled.
Ajza:
- Ghee ¾ Cup
- Pyaz (Onion) sliced 2 large
- Badi elaichi (Black cardamom) 2
- Hari elaichi (Green cardamom) 5-6
- Laung (Cloves) 3-4
- Kali mirch (Black pepper corns) ½ tsp
- Baadiyan ka phool (Star anise) 1
- Darchini (Cinnamon sticks) 2-3
- Kala zeera (Black cumin seeds) 1 tsp
- Tez paat (Bay leaves) 3
- Adrak lehsan paste (Ginger garlic paste) 2 tbs
- Chicken (Qorma cut) ½ kg
- Namak (Salt) 1 tsp or to taste
- Paprika powder 1 tsp
- Dhania powder (Coriander powder) roasted 2 tbs
- Lal mirch powder (Red chili powder) 2 tsp
- Zarda ka rang (Yellow food color) ¼ tsp
- Pani (Water) ½ Cup or as required
- Dahi (Yogurt) sour 1 Cup
- Jaifil powder (Nutmeg powder) ¼ tsp
- Javatri powder (Mace powder) ¼ tsp
- Garam masala powder ¼ tsp
- Makhan (Butter) ½ tsp
- Kewra water 1 tsp
- Badam (Almonds) blanched for garnishing
- Adrak (Ginger) for garnishing
Directions:
Pot mein ghee dal ker melt karein,pyaz dal ker golden brown fry ker lein & side per rakh dein.
Us he pot mein badi elaichi,hari elaichi,laung,sabut kali mirch,baadiyan ka phool,darchini,kala zeera aur tez paat dal ker 1 minute kliya fry ker lein.
Adrak lehsan paste dal ker ache tarhan mix ker lein.
Chicken dal dein aur chicken ka rang tabdeel hunay tak fry ker lein,dhak ker 4-5 minutes kliya paka lein.
Namak,paprika powder,dhania powder,lal mirch powder aur zarda ka rang dal ker 2 minutes kliya ache tarhan mix ker lein.
Pani shamil ker ka mix ker lein.
Chulha bund ker dein,dahi shamil karein aur 2 minutes kliya ache tarhan mix ker lein.
Chulhay ko on ker lein,jaifil powder aur javatri powder dal ker mix karein aur 2-3 minutes kliya paka lein.
Fried & crushed pyaz dal ker ache tarhan mix ker lein,ubal anay ka bad dhak dein aur 2-3 minutes kliya paka lein.
Ab tez ancch per 2-3 minutes kliya paka lein.
Garam masala powder,makhan aur kewra water dal ker ache tarhan mix ker lein.
Badam aur adrak sa garnish karein.
