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Royal Chicken Recipe Recipe

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    Source: www.allindiarecipes.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins
    VitaminsA, B2, C, P
    MineralsNatrium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 12 large Drumsticks of Chicken

    2. 75 gms Desi Ghee

    3. 100 gms sliced Onion (Pyaj)

    4. 6 small Cardamom (Chotti Elaichi)

    5. 2 big Cardamom (Motti Elaichi)

    6. 3 Cloves (Lavang)

    7. 1 stick Cinnamon (Tuj/Dalchini)

    8. 25 gms strained Garlic Paste (Lasun Paste)

    9. 25 gms strained Ginger Paste (Adrak Paste)

    10. 10g Tazza Dhania

    11. 4 1/2 gms Turmeric (Haldi)

    12. 3 gms Red chili Powder (Lal Mirchi)

    13. Salt (Namak)

    14. 100 gms Yoghurt

    15. 1 litre clear Chicken Stock

    16. 60 ml Cream (Malai)

    17. 1/2 Nutmeg (Jaiphal)

    18. 12 Tazza Dhania

    Instructions Jump to Ingredients ↑

    1. * Clean, remove the skin and debone the chicken.

    2. * Cut each breast into three equal sized pieces widthwise.

    3. * Wash them and pat dry.

    4. * Heat ghee in a pan.

    5. * Combine onions, green cardamom, black cardamom, cloves and cinnamon.

    6. * Fry over medium heat till onions becomes translucent and glossy.

    7. * Combine garlic and ginger pastes.

    8. * Stir for 30 seconds.

    9. * Combine coriander, turmeric and red chilli powders and stir.

    10. * Then combine 120 ml cup of chicken stock and salt and stir well.

    11. * Take it to a boil.

    12. * Reduce the heat and let it simmer.

    13. * Stir constantly so that onions are mashed properly.

    14. * Remove pan from heat.

    15. * Mix in in yoghurt.

    16. * Return pan to heat and stir fry until the liquid evaporates.

    17. * Combine 480 ml cup of chicken stock.

    18. * Take it to a boil.

    19. * Reduce heat.

    20. * Cover it and let it simmer.

    21. * Stir occasionally for 5 minutes.

    22. * Combine grated nutmeg and stir it well.

    23. * Cover and let it simmer over very low heat till the gravy is of thin sauce type.

    24. * Remove it from the heat.

    25. * Adjust seasoning.

    26. * Pour in a bowl.

    27. * Garnish with coriander.

    28. * Serve with phulka.

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