Ingredients:
- 12 large Drumsticks of Chicken
- 75 gms Desi Ghee
- 100 gms sliced Onion
- 6 small Cardamom
- 2 big Cardamom
- 3 Cloves (Lavangam)
- 1 stick Cinnamon
- 25 gms strained Garlic Paste
- 25 gms strained Ginger Paste
- 10g Dhania
- 4.5 gms Turmeric
- 3 gms Red chili Powder
- Salt
- 100 gms Yogurt
- 1 litre clear Chicken Stock
- 60 ml Cream
- 1/2 Nutmeg
Method:
- Clean, remove the skin and di bone the chicken.
- Cut each breast into three equal sized pieces width wise.
- Wash them and pat dry. Heat ghee in a pan.
- Combine onions, green cardamom, black cardamom, cloves and cinnamon.
- Fry over medium heat till onions becomes translucent and glossy.
Combine garlic and ginger pastes. Stir for 30 seconds. - Combine coriander, turmeric and red chilli powders and stir.
- Then combine 120 ml cup of chicken stock and salt and stir well.
- Take it to a boil. Reduce the heat and let it simmer.
- Stir constantly so that onions are mashed properly.
- Remove pan from heat.
- Mix in in yogurt.
- Return pan to heat and stir fry until the liquid evaporates.
- Combine 480 ml cup of chicken stock.Take it to a boil.
- Reduce heat.Cover it and let it simmer.
- Stir occasionally for 5 minutes.
- Combine grated nutmeg and stir it well.
- Cover and let it simmer over very low heat till the gravy is of thin sauce type.
- Remove it from the heat.Adjust seasoning.
- Pour in a bowl.Garnish with coriander.
