• For Curry:
• Chicken 1 kg (cut in 16 pieces)
• Onion 1 large (finely sliced)
• Thick greek yogurt 1 & 1/2 cup
• Ginger & garlic paste 1 tbsp
• Turmeric 1/2 tsp
• Salt 1 & 1/2 tsp
• Garam masala powder 1 tsp
• Cumin seeds 1 tsp
• Black pepper corns 8
• Green cardamom 4
• Cinnamon stick 1 inch piece
• Black cardamom 2
• Cloves 8
• Kewra water 1 tbsp
• Rice 1/2 kg (boiled 80% with salt 2 tbsp)
• Oil 3/4 cup
• For Chutney:
• Mint leaves 1/2 bunch
• Coriander leaves 1 bunch
• Onion 1 medium
• Green chili small 30
• Garlic 6 cloves
• Desiccated coconut 1/2 cup
• Cumin seeds 1 & 1/2 tsp (dry roasted and crushed)

To make chutney:
In a blender add mint, coriander, cumin, garlic, onion, desiccated coconut, green chili, water 1/2 cup and grind it to a paste.

Heat oil add the cumin, black pepper corns, green cardamom, cloves, black cardamom, cinnamon stick, onion, ginger & garlic paste and fry on high flame till golden.

Now add chicken, turmeric, salt, garam masala powder mix well and fry the chicken on high flame till changes colour.

Then add the chutney mix it and add yogurt mix well, wait for a boil then cover and cook on low to medium flame till the chicken is cooked and oil comes on surface (can add water if required).

To Assemble:
Add half rice, chicken curry, remaining rice, kewra water cover with lid, first 5 minutes on high flame and then simmer on low flame for 5 to 8 minutes.

Serve hot and enjoy.

by Pak101.com (few years ago!) / 766 views