Name: Fire Chicken With Gravy recipe by Uzma Khan at BetterButter
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 3
Ingredients: 600 gram chicken; For marinaton, 1 tsp garlic paste; 1 tsp ginger paste; 1 tbsp red chilli powder; 1 tsp chicken masala; 1/2 tsp fennel powder; 1 tsp garam masala; 1 tsp salt or according to taste; 1/2 curd; For gravy, 2 bay leaves; 2 cinnamon stick; 2 star anise; 2 to 3 dagad phool; 2 to 3 strings mace; 1 tsp cumin seeds; 4 green cardamom; 8 to 10 black pepper corn; 4 to 6 white pepper corn; 6 to 8 cloves; 1/8 tbsp nutmeg; 1 tbsp whole corriender; 3 to 4 green chillies chopped; 3 kashmiri mirch; Handful fresh corriender; 7 to 8 garlic cloves; 1 inch ginger chopped; 1 onion chopped; 2 tomato chopped; 10 to 12 cashew nuts; 1 tsp jaggery

Ingredients Serving: 3

600 gram chicken
For marinaton, 1 tsp garlic paste
1 tsp ginger paste
1 tbsp red chilli powder
1 tsp chicken masala
1/2 tsp fennel powder
1 tsp garam masala
1 tsp salt or according to taste
1/2 curd
For gravy, 2 bay leaves
2 cinnamon stick
2 star anise
2 to 3 dagad phool
2 to 3 strings mace
1 tsp cumin seeds
4 green cardamom
8 to 10 black pepper corn
4 to 6 white pepper corn
6 to 8 cloves
1/8 tbsp nutmeg
1 tbsp whole corriender
3 to 4 green chillies chopped
3 kashmiri mirch
Handful fresh corriender
7 to 8 garlic cloves
1 inch ginger chopped
1 onion chopped
2 tomato chopped
10 to 12 cashew nuts
1 tsp jaggery
1 tbsp milk
1 tsp rose water
Few saffron strings
1 tbsp desi ghee
Salt according to taste
Fresh chopped corriender and lemon slice for garnish
Cooking oil for fry and cooking

Instructions

TAKE 600 GRAM CHICKEN IN A BOWL AND ADD 1 TSP GINGER AND 1 TSP GARLIC PASTE
ADD 1 TBSP RED CHILLI POWDER
1 TSP CHICKEN MASALA
1/2 TSP FENNEL POWDER
1 TSP GARAM MASALA
1 TSP SALT OR AS PER TASTE
1/2 CUP CURD
AND MIX ALL
NOW COVER IT AND KEEP ASIDE FOR 1 HOUR TO MARINATE
TAKE 2 BAY LEAVES IN A VESSELS
2 CINNAMON STICK
2 STAR ANISE
2 TO 3 DAGAD PHOOL
2 TO 3 STRINGS MACE
1 TSP CUMIN SEEDS
4 GREEN CARDAMOM
8 TO 10 BLACK PEPPER CORN
4 TO 6 WHITE PEPPER CORN
6 TO 8 CLOVES
1/8 TSP NUTMEG
1 TBSP WHOLE CORRIENDER
3 TO 4 GREEN CHILLIES CUT IN 2 OR 3 PIECES
3 KASHMIRI MIRCH
HANDFUL FRESH CORRIENDER WITH STEM
7 TO 8 GARLIC CLOVES
1 INCH GINGER CHOPPED
1 ONION CHOPPED
2 TOMATO CHOPPED
10 TO 12 CASHEW NUTS
ADD 1 TSP SALT
NOW ADD 1/2 LITTRE WATER
MIX ALL WELL AND KEEP ON GAS TO COOK ALL
WHEN ALL COOK
STRAIN THE WATER FROM MASALA
REMOVE BAY LEAVES AND CINNAMON STICK AND TRANSFER THE MASALA IN GRINDING JAR TO MAKE PASTE
ADD SOME WATER
AND MAKE PASTE AND KEEP ASIDE FOR NEXT STEP
OTHER SIDE HEAT OIL IN A KADHAI AND ADD MARINATED CHICKEN PIECES FOR FRY
FRY ALL PIECES
WHEN ALL PIECES FRY LEFT IT OUT
NOW TAKE FEW FRY PIECES IN A STRAINER AND KEEP ON DIRECT FLAME FOR GIVES SMOKY FLAVOUR
DO SAME WITH ALL PIECES AND KEEP ASIDE THIS
NOW TRANSFER THE GRIND MASALA IN LEFT OVER MARINATE MASALA
NOW HAVE 3 DIFFRENT MASALA BOWL 1 IS MARINATION AND GRIND,2 STRAIN WATER IN 3RD FRY CHICKEN OIL
IN SAME KADHAI ADD LEFTOVER MARINATION AND GRIND MASALA
AND SAUTE
NOW ADD STRAIN WATER TO MAKE GRAVY
ADD 1 TSP JAGGERY
ADD FRY AND FIRE ROAST CHICKEN
NOW ADD LEFTOVER FRY OIL
TAKE 1 TBSP MILK,1 TSP ROSE WATER AND FEW SAFFRON STRINGS IN A BOWL MIX AND KEEP ASIDE
NOW ADD ROSE WATER AND SAFFRON MILK IN THIS
ADD 1TBSP DESI GHEE
FINALLY ADD CHOPPED CORRIENDER AND MIX

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