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Ingredients (Measurement Conversion Calculator) 1 teaspoon Curry powder or Hot Spice Mix(Garam Masala) powder
8 medium pieces of Chicken
2 cups Hot Water
2 Cloves
2 Cinnamon Sticks of 1 inch (each)
3 Tablespoons Oil
1/2 teaspoon Turmeric powder
2 Tablespoons Garlic paste
2 teaspoons Coriander powder
2 cups dried Apricots(Khubani)
1 teaspoon Red Chilli powder
A few Apricots(stoned and shredded) to garnish
1 teaspoon Ginger paste
2 Green Cardamoms
2 teaspoons Red Chilly paste
Salt and freshly milled pepper to taste
2 Onions, chopped
Directions
Soak the apricots in warm water just enough to cover them for about an hour. Reserve the water and stone the apricots. Apply the salt, pepper, red chilly, turmeric and curry powders to the chicken pieces and keep aside. Heat the oil in a heavy bottomed saucepan. Add the cardamoms, cloves, cinnamon and fry for a few seconds till fragrant. Add the onions and fry for about 3 minutes or till they are lightly browned. Add the garlic and ginger pastes. Fry till the onions are rich golden brown. Add the red chilly paste and coriander powder. Fry for a few seconds till the raw smell goes away. Add the chicken pieces and fry for about 8 minutes. Add the apricots with the water in which they were soaked, hot water and salt. Mix well. Bring to a boil. Cover and cook on low heat for about 15 minutes or till chicken is well cooked and the gravy is thick. Garnish with shredded apricots. Serve hot with Cumin rice, steamed rice or roti.
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Served as main course. Non-vegetarian. A Parsi-Indian recipe.
Tips
Preparation time: 10-15 minutes, Cooking time: 25-30 minutes, Serves: 4
Using clarified butter (ghee) makes this dish more flavorful.
Boneless chicken can be also used for this recipe.
Reduce or halve the weight of chicken if using boneless. Rest of the ingredients remain the same. Reduce the cooking time of chicken.
Traditionally, jaggery or sugar is added for taste.
Keep some extra amount of hot water ready if more gravy is desired.
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