1 cup brown onion paste
1 cup onion paste
3 tbsp curd
1 tbsp cream for garnish
2 tbsp pounded garlic ginger
powder of coriander seeds, cumin seeds , cinnamon and cloves
powder of couscous , red chilli powder and black pepper
1 tbsp mix masala
1 tbsp cashew powder
salt according to taste
coriander for garnish
1 piece of coal
2-3 tbsp oil
Marination for the chicken:
Add 3 tbsp of curd, 1 tbsp powder of coriander seeds, cumin seeds, cinnamon, cloves, couscous, red chilli powder, black pepper, mix masala, onion paste and salt to taste.
To make the onion paste. Cut the onion length wise, fry them in oil till they turn brown. Then add them to the mixer and grind in to a paste. Mix all the ingredients together.
Keep the chicken aside for 10-15 minutes.
For the gravy: Heat 2-3 tbsp oil and add pounded ginger and garlic, onion paste and fry them till they turn red.
Put the marinated chicken and mix everything well. Add water to it and shut with the lid.
While the chicken cooks on a low flame, take a piece of coal and heat it on a high flame.
Once the coal turns red, remove it in a steel bowl.
Remove the lid and now add 1 tbsp cashew powder.
Once the chicken is ready, make some space in the center and place the heated coal inside.
Pour oil over the coal and immediately cover the chicken with a lid. This infuses a smoked or charcoal flavour in the chicken
Remove the lid and Garnish with Coriander and Cream.
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