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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 8 chicken breasts*

  3. unsalted butter to sear the chicken

  4. **FOR THE MARINADE**

  5. 60 grams yogurt cheese

  6. 2 tablespoons cream -- (30 ml)

  7. **FOR THE GRAVY**

  8. 5 tablespoons desi ghee -- (clarified butter)

  9. 18 black peppercorns

  10. 8 cardamoms

  11. 6 cloves

  12. 5 cm cinnamon

  13. 2 bay leaves

  14. 2 1/2 grams shahjeera

  15. 200 gram onion paste -- boiled

  16. 20 grams ginger paste -- strained

  17. 10 grams garlic paste -- strained

  18. 150 gram curd

  19. 10 grams green chile paste

  20. 2 tablespoons almond paste -- fried (30 g)

  21. 30 grams mawa

  22. 1 1 liter clear chicken stock

  23. Salt to taste

  24. 3/4 teaspoon cardamom powder -- (4 g)

  25. 1/2 teaspoon rose petal powder

  26. 2 teaspoons lemon juice -- (10 ml)

  27. **FOR THE GARNISHING**

  28. 12 pistachios -- blanched, peeled

  29. -- and sliced 2 sheets silver varakh

Instructions Jump to Ingredients ↑

  1. * put breasts between plastic wrap and slightly flatten with a kitchen malletTo prepare the marinade: Whisk yogurt cheese in a bowl. Add the remaining ingredients and whisk again until well blended. Evenly rub the chicken breasts with the marinade and keep aside for 30 minutes.

  2. For the searing: Melt butter in a frying pan and add the marinated chicken breasts. Sear over high heat for four minutes, turning once. Remove to an absorbent paper to drain excess fat and keep aside. Whisk the curd in a bowl, add the green chile paste and whisk again until well blended. Either crumble the mawa or pass it through a fine mesh sieve to remove lumps. Heat desi ghee in a pan. Add peppercorns, cardamoms, cloves, cinnamon, bay leaves and shahjeera. Stir over medium heat until the cardamoms begin to change color. Add the boiled onion paste and stir-fry until the ghee floats to top. Add ginger paste and garlic paste and stir-fry until specks of ghee begin to appear on the surface. Add the curd mixture and stir-fry until specks of ghee begin to appear on the surface. Add almond paste and mawa, and stir-fry until ghee floats on top. Add stock and bring it to a boil. Lower the heat and simmer, stirring occasionally, until reduced by a quarter. Remove and pass the gravy through a fine-mesh soup strainer into a separate pan. Return the gravy to heat. Add the seared chicken and bring it to a boil. Lower the heat and simmer, stirring occasionally, until the chicken is cooked and the sauce is quite thick. Add cardamom powder and rose petal powder. Stir well. Sprinkle lemon juice, stir and remove from heat. Adjust the seasoningTo serve: Arrange two breast pieces on each of the four individual plates. Pour the sauce over and garnish with pistachio slivers. Cover with silver varakh and serve with baakarkhaani.

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