Chicken Chaap by Zarnak Sidhwa

Ingredients:

• Chicken leg 4
• Ginger paste 2 tbsp
• Garlic paste 2 tbsp
• Onions (ground to paste) 3
• Tomatoes pureed 2
• Poppy seeds 1 tbsp
• Yogurt 1 cup
• Milk 1/4 cup
• Saffron 1 pinch
• Red chili powder 1 tbsp
• Green chilies 2
• Garam masala powder 2 tsp
• Kewra essence 1/4 tsp
• Rose water 1/2 tsp
• Ghee or Oil 1/2 cup
• Bay leaf 1
• Cloves 4
• Green cardamoms 5
• Black cumin seeds 1 tsp
• Lemon juice 1/2 tsp
• Salt to taste
• Coriander chopped 1 tbsp
• Oil for frying
• Turmeric powder as required
  

Method:

1. Marinate chicken with garlic paste, ginger paste and salt for 2 hours.
2. Then heat 1/2 cup oil and fry chicken until golden brown.
3. Now heat oil or ghee in other pan, add black cumin, bay leave, cloves and green cardamom, add onion and fry until golden brown.
4. Then add ginger garlic paste, saute for few minutes, add red chili powder, turmeric, salt and tomato puree and mix it nicely.
5. When oil separates, add poppy seeds, stir it, add yogurt and mix it nicely.
6. then add milk and saffron and mix it.
7. When gravy is thick, add 1 tsp garam masala powder, mix more, add water and boil it.
8. Now add fried chicken and cook chicken tender.
9. Then add 1 tsp garam masala powder, kewra essence, rose water, lemon juice, green chilies and coriander and serve hot.