Sunheri Chicken | सुनेहरी चिकन | Khazana of Indian Recipes | Sanjeev Kapoor Khazana
Chicken chunks cooked in a creamy nutty white gravy with spices complimenting the extravaganza.
SUNHERI CHICKEN
Ingredients
750 grams chicken cut into 2 inch pieces on the bones
1 inch ginger piece
6-8 garlic cloves
3-4 green chillies
Salt to taste
½ cup yogurt
½ teaspoon turmeric powder
½ cup grated khoya (mawa)
½ cup milk
A generous pinch of saffron soaked in 1 tablespoon warm milk
2 tablespoons ghee
2 bay leaves
2 medium onions boiled and pureed
½ cup cashew nut paste
½ teaspoon garam masala powder
¼ teaspoon mace powder
¼ teaspoon green cardamom powder
½ cup fresh cream + for garnish
Method
1. Grind ginger garlic and green chillies to a smooth paste.
2. Marinate the chicken pieces in ginger-garlic-green chilli paste with salt yogurt and turmeric powder for one hour.
3. Take khoya in a bowl add milk and mix well.
4. Heat ghee in a pan and add the bay leaves. Add the boiled onion paste and sauté for 5 minutes. Add the chicken pieces and sauté on high heat for 4-5 minutes.
5. Add cashew nut paste and mix well. Stir in 1 cup water mix cover and cook on medium heat for 3-4 minutes.
6. Add khoya and milk mixture and stir. Cook till the khoya melts.
7. Add soaked saffron and mix well. Cover and cook on medium heat for 2-3 minutes.
8. Add garam masala powder mace powder green cardamom powder and fresh cream and mix well. Continue to cook for 1-2 minutes.
9. Transfer the mixture into a serving bowl garnish with fresh cream and soaked saffron. Serve hot.
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