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Royal Chicken Recipe


12 large Drumsticks of Chicken
75 gms Desi Ghee
100 gms sliced Onion (Pyaj)
6 small Cardamom (Chotti Elaichi)
2 big Cardamom (Motti Elaichi)
3 Cloves (Lavang)
1 stick Cinnamon (Tuj/Dalchini)
25 gms strained Garlic Paste (Lasun Paste)
25 gms strained Ginger Paste (Adrak Paste)
10g Tazza Dhania
4.5 gms Turmeric (Haldi)
3 gms Red chili Powder (Lal Mirchi)
Salt (Namak)
100 gms Yoghurt
1 litre clear Chicken Stock
60 ml Cream (Malai)
1/2 Nutmeg (Jaiphal)
12 Tazza Dhania

How to make royal chicken top:

Clean, remove the skin and debone the chicken.
Cut each breast into three equal sized pieces widthwise.
Wash them and pat dry.
Heat ghee in a pan.
Combine onions, green cardamom, black cardamom, cloves and cinnamon.
Fry over medium heat till onions becomes translucent and glossy.
Combine garlic and ginger pastes.
Stir for 30 seconds.
Combine coriander, turmeric and red chilli powders and stir.
Then combine 120 ml cup of chicken stock and salt and stir well.
Take it to a boil.
Reduce the heat and let it simmer.
Stir constantly so that onions are mashed properly.
Remove pan from heat.
Mix in in yoghurt.
Return pan to heat and stir fry until the liquid evaporates.
Combine 480 ml cup of chicken stock.
Take it to a boil.
Reduce heat.
Cover it and let it simmer.
Stir occasionally for 5 minutes.
Combine grated nutmeg and stir it well.
Cover and let it simmer over very low heat till the gravy is of thin sauce type.
Remove it from the heat.
Adjust seasoning.
Pour in a bowl.
Garnish with coriander.
Serve with phulka.


About Jignesh Parmar

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