- Chicken - 750 gms
- Curd - 1 cup + 1 tbsp
- Onion - 3 made into paste
- ginger paste - 1 tsp
- garlic paste - 2 tsp
- garam masala powder - 3 tsp
- chilly powder - 3 tsp
- turmeric powder - 2 tsp
- salt to taste
- ghee - 2 tsp
- Mustard oil/Redined oil - 4 tbsp
- sugar - 1 tsp
- rose essence - 1-2 drop
- cardamom - 3
- cinnamon - 1"
- cloves - 5-6
- star anise - 1-2 flower
- mace flower(javithri) - 1
- mace - 1/4
- pepper corns - 10
Marinate the chicken with salt and 1 tsp turmeric powder for 15 mins.
Meanwhile grind the whole spices with mortar and pestle.
Add 2 tsp red chilly powder and 2 tsp garam masala powder with 1 cup of curd and beat it well with little salt.
Now add whole spices and beaten curd and ginger garlic paste to the chicken and marinate it for at least 2 hours.You can keep it inside refrigerator.
Add 1 tsp turmeric powder and 1 tsp chilly powder.
Fry for 1 min and then add the marinated chicken pieces along with the marinated spices.No need to waste anything. :-).
Cook the chicken in high flame for 2-3 mins.Continuously stirring and mixing it with all the masala.
No need to add any water.You can add salt if required.(as salt was already added at the time of marination).
Put the lid of the pressure cooker on and cook in high flame till one whistle comes.
Then simmer the flame and cook in low heat for 10-15 mins.
At the end put it on high flame and give one more whistle.
Let it cool till you can open the lid normally.
Open the lid and add 1 tsp garam masala powder,2 tsp ghee,rose essence and 1tsp sugar.
Mix well and cook for 2 mins.
serve it hot with biriyani or roomali/tandoori/naan or any other indian bread.It goes very well with basanti pulao(for recipe click here) or ghee rice as well.