The chicken is slow-cooked with spices in its own juices and a minimal amount of water, allowing the flavors to concentrate. This process requires frequent stirring ("koshano") to ensure the spices are well-roasted and the chicken doesn't burn.
Ingredients
FOR MARINATION
Chicken (bone-in) – 800 g
Curd – ½ cup
Ginger paste – 1 tbsp
Garlic paste – 1 tbsp
Turmeric – ½ tsp
Red chilli powder – 1 tsp
Salt – 1 tsp
Mustard oil – 1 tbsp (optional but authentic)
FOR COOKING:
Mustard oil – 4 tbsp
Whole spices: Bay leaf , Green cardamom, Cloves, Cinnamon.
Onion – 3 medium, thinly sliced
Tomato – 1 medium, chopped (optional; some traditional versions skip tomato)
Ginger-garlic paste – 1.5 tbsp
Dry masalas:
Kashmiri red chilli – 1 tsp
Hot red chilli – ½ tsp
Turmeric – ½ tsp
Cumin powder – 1 tsp
Coriander powder – 1.5 tsp
Sugar – 1 tsp
Salt – to taste
Garam masala – ½ tsp
Warm water – as needed
Recipe
- Marinate the chicken with curd, ginger-garlic paste, turmeric, salt, and red chilli powder for 30 minutes.
- Heat mustard oil, add whole spices, then sauté onions until deep golden brown. Add ginger-garlic paste and tomatoes; cook until soft.
- Add the dry spices and cook until the oil separates.
- Add the marinated chicken and slow-cook (bhunao) for 20–25 minutes to develop a rich, thick gravy. Add a little warm water only if needed.
- Finish with garam masala and cook for 5 more minutes until the gravy is thick and the oil rises to the top.
SERVE HOT