Ingredients

For Chicken Stock

2 tbsp Ghee

300 gm chicken bones

5-6 Black Peppercorns

1 Black Cardamom pods

12-15 Cashew nuts

1 ltr water

Salt to taste

1-2 Bay leaves

For Chicken Ghee roast

¼ cup Gher

½ whole Chicken

½ cup Byadgi Chilli Paste

2 tbsp Ghee

½ tbsp jaggery

For Garnish

Fresh Coriander leaves

Process

• In a saucepot, add ghee, chicken bones and roast them well.
• Add peppercorns, cardamom pods, cashew nuts, water, salt to taste and bay leaf mix well and let it cook on medium flame.
• In a medium size bowl, add byadgi chilli, water and soak it for over night.
• Skim the stock. Add the chicken into the saucepot and poached it on medium flame .
• Remove the chicken and chicken bones in a plate and keep it aside.
• Blend the chicken stock.
• In a pan, add ghee, chicken and sear it well.
• After searing cut the chicken into medium size pieces and roast them well, add byadgi chilli paste and roast well till for 15 minutes.
• Add the cashew stock and mix well , add ghee and roast well and let it cook on medium flame till the ghee separate.
• Add jaggery and mix well .
• Garnish with coriander leaves and serve hot.