Shahi Chicken Chap

Ingredients

• Chicken ( cut into large pieces) : 1 KG 
• Curd: 200gm.
• Chopped onion: 5-6 
• Onion paste: 4 tbsp.
• Garlic paste: 2 tbsp.
• Ginger paste: 2 tbsp.
• Nutmeg powder: 1 tsp.
• Kashmiri red chilli powder : 2 tbsp
• Poppy seed paste : 3 tbsp
• Melon seeds (charmagaz) paste : 3 tbsp
• Cashew nut paste : 2 tbsp
• Green chili paste : 1 tsp
• Mace powder : 1 tsp
• Garam masala powder : 1 tbsp
• Green cardamom: 4 
• cloves: 4
• cinnamon sticks: 3
• Black peppercorn : 4-5  
• Bay leaves: 2
• caraway seeds or shahi jeera powder : 1 tbsp
• White oil : as needed
• Ghee: 2-3 tbsp.
• Saffron (soaked in milk) : 1 tsp
• kewra water : 2 tsp
• Salt and sugar : as per taste 

Method

1. Wash and clean the chicken pieces very well. Make 2-3 slits on the chicken using sharp knife.

2. Take a bowl and add onion paste , garlic paste, ginger paste, kashmiri red chili powder, turmeric powder, poppy seed paste, cashew nut paste, melon seed paste, garam masala powder, nutmeg -mace powder, shahi jeera powder, green chili paste, curd, salt and saffron- milk mixture. Mix everything very well to make a smooth paste.

3. Now add this paste into the chicken pieces. 

4. Add kewra water to this mixture. Chicken pieces should be evenly coated with this spice mixture. Your marination is ready. Cover the chicken and keep it in the refrigerator for 2- 3 hrs.

5. Heat ghee and oil in a kadai. Temper it with bay leaves, green cardamom, cinnamon, cloves, black peppercorn until you get nice aroma of these spices.

6. Now add the chicken and fry for 4- 5 mins on medium heat or until the colour changes to brown. then turn around the chicken and fry for another 5 mins.

7. After 5-6 mins add rest of the marinated mixture to the chicken pieces, cover the lid and cook for 30 mins on a medium heat.

8. Then turn to the other side of the chicken. At this stage oil is getting separated from the masala mixture.

9. If your garvy is too thick, then add litle bit of warm water and cover the lid.

10. Add sugar and salt according to your taste. Check the right consistency of your gravy. Let it stand for 15 mins.

11. Shahi chicken chaap is ready and serve hot with biriyani, paratha , nun or pulao.