Total Time
25mins
Prep 5 mins
Cook 20 mins

A rich, thin spicy yoghurt gravy for mutton or chicken, originally derived from the Avadhi section of Jiggs Kalra's excellent book. The original recipe has mutton, but I modified it for the more easily available chicken, accommodating the lighter taste and quicker cooking times.

Ingredients Nutrition

Directions

  1. Heat the ghee in a heavy bottomed pan.
  2. Add the cinnamon, cloves, cardamom pods and bay leaves to the ghee, till in starts to crackle.
  3. Add the onions, lower the heat to just above a simmer and saute till the onions start to brown (about 10 minutes).
  4. Add the ginger and garlic pastes, and a cup of water. Lower the heat to a simmer and let the pastes simmer for 5 minutes without stirring. Then, raise the heat and let the water dry out and the edges start to brown. Add another cup of water, and stir the pastes, scraping off any browned bits. The paste should start looking a little jellyish at this stage. Let the water dry off again.
  5. Add the coriander and chilli powders, and stir for a few minutes.
  6. Add the chicken, and mix.
  7. Take the pan off heat, and slowly stir in the yoghurt. Return the pan to low heat, and when the gravy starts boiling add the garam masala, mace, cardamom and black pepper. After a minute or so, add the remaining 6 cups of water and salt as needed. Cover the pan and let the chicken cook till tender (about 5-7 minutes). Uncover, take it off the heat, add the khus oil and saffron, stir and serve with rice or parathas.

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