| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Femina, Meat, Femina1 |
4 |
servings |
INGREDIENTS
| 8 |
|
Breasts of squab; (spring chicken |
|
|
; breasts), deboned |
|
|
; and pat dried (1.1 |
|
|
; kg) |
| 1 |
l |
Clear chicken stock |
| 4 |
|
Green cardamom |
| 3 |
|
Cloves |
| 2 |
|
Black cardamom |
| 2 |
|
Bay leaves |
| 3 |
|
Blades mace |
|
|
Salt to taste |
| 150 |
g |
Onions |
| 6 |
|
Flakes garlic; (12 g) |
| 5 |
|
Cm; (10 g) ginger, |
|
|
; sliced |
| 4 |
|
Green chillies; deseeded and |
|
|
; chopped fine |
|
|
Ghee for deep frying |
| 30 |
g |
Almonds; blanched and peeled |
|
|
Ghee for deep frying |
| 3 |
tb |
Milk; (45 ml) |
| 60 |
g |
Ghee |
| 2 |
tb |
Butter; (30 g) |
| 2 |
tb |
Mawa; crumbled (30 g) |
| 1 |
ts |
White pepper powder; (5 g) |
| 1/2 |
ts |
Dried ginger powder; (2 g) |
| 1 |
tb |
Lemon juice; (15 ml) |
| 1 |
ts |
Sugar; (5 g) |
| 1/2 |
ts |
Green cardamom powder; (2 g) |
| 1/4 |
ts |
Clove powder; (1 g) |
| 1/4 |
ts |
Mace powder; (1 g) |
| 200 |
ml |
Cream |
| 2 |
dr |
Kewra essence |
|
|
A few strands saffron |
| 1 |
tb |
Lukewarm milk; (15 ml) |
| 1 |
tb |
Almond flakes; (15 g) |
|
|
A small bunch of coriander leaves; chopped |
INSTRUCTIONS
FOR THE ONION PASTE
FOR THE ALMOND PASTE
FOR THE GRAVY
FOR THE GARNISH
PUT the chicken stock in a pot, add green cardamom, cloves, black
cardamom, bay leaves, mace and salt and bring to boil. Lower the
heat. Add chicken and poach until the chicken is al dente (almost
cooked) for about six minutes. Remove the chicken and keep aside.
Reserve the stock to prepare the gravy.
To prepare the onion paste: Quarter the onions, separate the layers
and keep aside. Heat ghee in a kadai and deep fry all the ingredients
until the onions are translucent and glossy. Remove to an absorbent
paper to drain excess fat. Transfer to a blender and pulse until a
smooth paste is obtained. Reserve the ghee.
To prepare the almond paste: Reheat the reserved ghee and deep fry the
almonds until light brown. Remove to an absorbent paper to drain
excess fat. Grind them with the milk to a smooth paste. Reserve the
ghee.
To prepare the garnish: Soak the saffron and almond flakes in lukewarm
milk. Heat 60 g of the reserved ghee and stir-fry the onion paste,
followed by the almond paste, over low heat until a sheen appears on
the surface (ensure that the pastes do not get coloured). Add the
reserved stock, bring to a boil, lower the heat and simmer until
reduced to half. Pass the gravy through a fine mesh soup strainer
into a separate pan and keep aside.
Melt butter in another pan and stir-fry the mawa over low heat for
15-20 seconds (ensure that the mawa does not get coloured). Add the
strained gravy and bring to a boil. Lower the heat, add pepper powder
and ginger powder. Stir well and simmer until the gravy reaches sauce
consistency. Add lemon juice, sugar and the poached chicken. Bring to
a boil. Lower the heat, add the green cardamom powder, clove powder
and mace powder. Stir well. Add the cream and bring to a boil over
medium heat, stirring continuously, until the gravy reaches sauce
consistency. Remove from heat, add kewra essence and adjust the
seasoning
Garnish with saffron, almond flakes and coriander leaves.
Converted by MC_Buster.
NOTES : Boneless chicken served with a rich mawa-and-cream based sauce
Converted by MM_Buster v2.0l.
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