Chicken pieces cooked in a velvety, nutty white gravy with spices enhancing the extravaganza.

SUNHERI CHICKEN

Active ingredients

750 grams chicken, cut into 2 inch pieces on the bones
1 inch ginger piece
6-8 garlic cloves
3-4 green chillies
Salt to taste
1/2 cup yogurt
1/2 teaspoon turmeric powder
1/2 cup grated khoya (mawa).
1/2 cup milk.
A generous pinch of saffron, soaked in 1 tablespoon warm milk.
2 tablespoons ghee.
2 bay leaves.
2 medium onions, boiled, and pureed.
1/2 cup cashew nut paste.
1/2 teaspoon garam masala powder.
1/4 teaspoon mace powder.
1/4 teaspoon green cardamom powder.
1/2 cup fresh cream + for garnish.

Approach.

1. Grind ginger, garlic and green chillies to a smooth paste.
2. Marinate the chicken pieces in ginger-garlic-green chilli paste with salt, yogurt, and turmeric powder for one hour.
3. Take khoya in a bowl, add milk and mix well.
4. Heat ghee in a pan and add the bay leaves. Add the boiled onion paste and sauté for 5 minutes. Include the chicken pieces and sauté on high heat for 4-5 minutes.
5. Add cashew nut paste, and blend well. Stir in 1 cup water, mix, cover and cook on medium heat for 3-4 minutes.
6. Include khoya and milk mix and stir. Prepare till the khoya melts.
7. Add soaked saffron and mix well. Cover and prepare on medium heat for 2-3 minutes.
8. Add garam masala powder, mace powder, green cardamom powder, and fresh cream and mix well. Continue to cook for 1-2 minutes.
9. Transfer the mix into a serving bowl, garnish with fresh cream, and soaked saffron. Serve hot.

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