Ingredients
2 Bay Leaves / तेज पत्ता
2-3 Green Cardamom Pods / हरी इलायची
5-6 Black Peppercorns / काली मिर्च
2-3 Cloves / लौंग
1-2 Mace / जावित्री
¼ Cup Ghee / घी
1 Kg Chicken, Curry Cut / चिकन
1 Tbsp Ginger-garlic Paste / अदरक-लहसुन का पेस्ट
Salt To Taste / नमक स्वादअनुसार
¼ Cup Brown Onion Paste / ब्राउन प्याज का पेस्ट
¼ Cup Brown Cashew Nut & Chironji Paste / ब्राउन काजू और चिरौंजी का पेस्ट
¼ Tsp Mace & Green Cardamom Powder / जावित्री और हरी इलायची पाउडर
¼ Tsp Rose Water / गुलाब जल
¼ tsp Kewra Water/ केवड़ा जल
For Curd Mixture
1 Cup Curd / दही
½ Tsp Turmeric Powder / हल्दी पाउडर
1 Tsp Coriander Powder / धनिया पाउडर
½ Tsp Red Chilli Powder / लाल मिर्च पाउडर
1 Tsp Yellow Chilli Powder / पीली मिर्च पाउडर
For Smoking
1 Coal / कोयला
3-4 Cloves / लौंग
1 Tbsp Ghee / घी
For Garnish
Coriander Leaves / धनिया
Process
- In a large saucepot, add ghee, bay leaves, green cardamom, black peppercorns, cloves, mace and saute well.
- Add chicken, ginger garlic paste, salt to taste and saute well.
- In a mixing bowl, add curd, turmeric powder, coriander powder, red chilli powder, yellow chilli powder and mix well and add the mixture into the sauce pot and mix well.
- Add brown onion paste, brown cashew nut & chironji paste and mix well.
- In a large bowl remove the chicken pices and keep it aside. Let the gravy cook , Add a pinch of mace, green cardamom powder and saute well. Strain the gravy in the same bowl.
- Add the hole chicken gravy into the saucepot again and let it cook.
- For smoking.
- In a small bowl, add coal, clove and ghee.
- Cover and cook on low flame till the chicken is cooked and tender.
- Garnish with coriander leaves.
- Serve hot with rice and naan.
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Thank you for this excellent recipe. Turned out tobe a very balanced flavour was nit heavy as is often expected of such cuisine. Request you to correct the spelling of “hole” to “whole” in the process.
I tried this recipe today and it turned out fine. I always use chicken breast, perhaps that is why I do not get the same taste as restaurant but overall, I liked it. Thank You.