Chicken Champ

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Ingredients:

  1. Ginger paste – 1 tb
  2. Garlic paste – 1 tb
  3. Chatu/Sattu – 2 tb
  4. Kaju – 2 tb
  5. Curd – 1 cup
  6. Charmagoj – 2 tb
  7. Khus khus – 2 tb
  8. Onion – 1
  9. Jaifal – a pinch
  10. Jaitri – a pinch
  11. Illaichi – 4 no.
  12. Black pepper – 1 tb
  13. Garam masala – ½ tb
  14. Ghee – 2 tb
  15. Khoya – ½ cup
  16. Saffron mixed with milk/water

Procedure:

  1. Fry chatu (2 tb) until grey and cool it. High flame will get the chatu burn so prefer to work on low flame.
  2. Make paste of Ginger (1 tb) and garlic (1 tb)
  3. Make a paste of Kaju (2 tb) and curd (1 cup) with Charmagoj (2 tb) and khus khus (2 tb)
  4. Make a paste of onion (1)
  5. Powder the spices – Jaifal (pinch) and jaitri (pinch) and illaichi (4) with black pepper (6).
  6. Marinate the chicken with salt, chilli powder (1 tb) and garam masala (1/2 tb)
  7. Add all the paste with chatu in the chicken marinade.
  8. Add ghee (2 tb) and khoya (1/2 cup) to the marinade.
  9. Marinate the chicken for 2 hours.
  10. Heat a kadai and add Ghee ( 2 tb)
  11. Add the marinated chicken and continuously scrap the sides of the kadai so as not to burn the marinade.
  12. Cover and cook for half an hour.
  13. When the gravy thickens, add saffron mixed milk and switch off the flame.
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