Ingredients

Marinade

Cooking

Method

Marinate

• Drain the excess fluids from the curds. You can use a sieve or muslin cloth
• To make chili garlic paste, soak 6-8 red chili in hot water for 10-15 mins. Grind with 6-8 cloves of garlic with chili to make paste
• Score chicken and marinate with Kashmiri chili powder, turmeric and salt for about 1 hour
• Mix in curds, onion, chili garlic paste. Marinate overnight

Preparation

• Heat oil in a large thick bottomed pan
• Add the thinly sliced onion and cook slowly until they are fragrant and start to turn golden to brown. This could take 20 – 35 minutes.
• Add the bay leaves, cinnamon, cardamoms and the clove to the pan. Sauté for about a minute
• Add the marinated chicken pieces. Save any extra marinade
• Arrange chicken so that all pieces are on thee pan to allow browning. Toss chicken every 5-6 mins. This could take 15-25 minutes approximately.
• Add the ginger paste. toss and cook for a couple of minutes.
• Mix Chili paste, Garlic paste, coriander powder, turmeric, red chili powder, salt and extra marinade. Add in water, as required, to mix better
• Add mix mix to the pan and cook slowly at medium heat while tossing the chicken pieces and spices frequently. Cook for 10 to 15 minutes allowing oil to separate and leave the sides of the pan
• Add the hot water, tightly cover and cook until the chicken is done and almost falling off the bone. Cook until oil separates