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Chicken Ala Pust

Features

Non-vegetarian dish, Served as main course

Ingredients  (Click here for measurement conversion)

Chicken - 500 gm

Vinegar - ½ cup

Onion - 2, chopped and 2, blended

Garlic - 7-8 cloves, chopped

Ginger paste - 50 gm

Cumin powder - 1 teaspoon

Butter - 100 gm

Cinnamon powder - 1 teaspoon

Cardamom powder - 1 teaspoon

Clove powder - 1 teaspoon

Green chilli - 7-8, blended

Nutmeg powder (jaiphol) - 1 teaspoon, soaked in ½ cup milk

Mace powder (javetri) - 1 teaspoon, soaked in same ½ cup milk

Saffron - 1 teaspoon, soaked in same ½ cup milk

Salt - to taste

Method

• Marinate the chicken pieces with salt and vinegar and leave aside for half an hour.

• Heat butter in a pan and fry the chicken pieces and keep aside.

• Fry the chopped onions with the remaining butter.

• Add salt, garlic, ginger paste, cumin powder and green chilli paste to the pan.

• Stir constantly for 6-7 minutes.

• Add chicken pieces and stir constantly for 6 more minutes.

• Add clove, cinnamon and cardamom powder and stir for 1 minute.

• Add hot water to the pan, cover and let the chicken cook at low heat.

• Remember not to add too much water as the water from chicken will be enogh for cooking.

• When the chicken is tender, add the milk with nutmeg powder, mace powder and saffron.

• Stir for 1 minute, and leave at low heat for sometime until the gravy thickens.

• Serve hot with any Indian rice or bread item.

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