For Making Stock:
1: chicken 1 kg (cut in 12 pieces)
2: water 3 cups
3: salt 1 tsp
4: ginger & garlic paste 1 tbsp
For Making Masala:
1: thick greek yogurt 1 cup
2: onions 1 large (sliced)
3: tomatoes 2 large (sliced)
4: fried onions 1 cup
5: black cumin seeds 1/2 tsp
6: cashew nuts crushed 3 tbsp
7: salt 1 & 1/2 tsp
8: turmeric 1/2 tsp
9: green chilli 10 (crushed)
10: garam masala powder 1 tsp
11: ginger & garlic paste 1 tbsp
12: red chilli powder 1 &1/2 tsp
13: kewra water 2 tbsp
14: yellow food colour 1/4 tsp
15: rice 750g (boiled with salt 2 tbsp)
16: oil 1 cup
17: fresh mint 1/2 cup
18: fresh coriander 1/2 cup
1: in a pan add chicken, water, salt, ginger & garlic paste and cook on high flame till the chicken is cooked, but should hold its shape.
2: separate the chicken from the stock and keep both aside.
3: to make masala: heat oil add cumin, onion, ginger & garlic mix and fry till golden on high flame.
4: now add green chilli, tomatoes, yogurt, cashew nuts crushed, garam masala powder, turmeric, salt, red chilli, mint, coriander mix well and cook on high flame, till the oil comes on the surface and the masala is made.
5: then add the chicken, stock 2 cups mix well, cook on high flame till the oil comes on the surface.
6: now add 1/2 of the fried onions mix well.
7: add a little masala in the pan then boiled rice, chicken with masala, remaining rice, kewra water mixed with food colour.
8: cover the lid with a tea towel, first 5 minutes keep it on high flame then simmer for 10 minutes on low flame.
9: serve hot and enjoy.
BY Faiza Zarif