[RECIPE]

I am sorry for responding late. I really did not expect to get recipe requests. So here it is. I have tried to outline the basic procedure with the list of ingredients. Sorry, I do not have interim pictures.

For stock and chicken

2 lb spring chicken cut into 12 pieces (or 8 pieces if you like large sized chunks) (without skin) 3 cups of water 4 green cardamoms (white cardamoms will do as well) 4 cloves 1 tsp turmeric powder 1-2 tsp of salt

For the gravy

2 tsp ginger powder 2 tsp fennel seed powder 1 tsp of asafoetida 2 tsp of coriander powder 2 tsp of cumin powder 2 tsp of kashmiri red chilli powder (regular chilli powder can be used as well; Kashmiri red chillies have relatively less heat and give a good colour compared to the regular red chillies) 1 cup of beaten yogurt 3 tbsp of clarified butter (Oil can be used as well, clarified butter adds to the flavor though)

1 cup of boiled onion paste (raw onion paste can be used as well, it would just add to the cooking time) 1 cup of brown onion paste (you can make a paste using store bought french/fried onions and little water. Note: store bought french onions have a good amount of salt; so keep that in mind to make sure the gravy is not over seasoned) 3 cloves of garlic- chopped fine Salt to taste

For garnish and aroma

1/2 cup of finely chopped fresh coriander 1 inch ginger cut into juliennes 1-2 tsp of saffron water ( soak 3 saffron strands in 2 tsp of luke warm water)

Method:

We start with preparation of the flavoured stock whilst cooking the chicken. Wash the chicken pieces thoroughly and keep aside. Heat the water in the pot and add the cardamom, cloves, turmeric powder and salt and bring it to a boil. Add the chicken pieces to the pot and keep the flame on medium low. The idea it to cook the chicken to around 80-90% in the water and at the same time the stock is being made.

Now while the chicken is cooking, we can start to cook the gravy. Heat a wide bottomed pan and add the clarified butter (ghee). Add the chopped garlic and cook for 1 min. Then add the boiled onion paste and cook for 2 mins. Take a small bowl and mix the spices (ginger powder, fennel powder, asafoetida, coriander powder, cumin powder, chilli powder) and add 3 tbsp of water to it. Mix it well. The reason behind mixing it with water is to prevent the spices from burning, especially the ginger and fennel powder are quite sensitive and need to be cooked just right). Add the concoction of spices to the pan and cook for 3-4 mins, the oil should begin to separate. Then lower the heat and add the beaten yogurt. Mix it with well and then turn the heat upto to medium and cook off the moisture for another 3 minutes. Then add the brown onion paste and cook for just a min. Lower the heat and simmer.

Remove the chicken pieces which should be around 80% done by now and add to the pan. Do not throw the stock. Mix it well with ingredients. Add the stock now to get a the consistency you like. Cover the pan with a lid and let it cook for another 5 mins or until the chicken is cooked. Taste for salt and add as per taste.

Add half of the chopped coriander first and mix it well. Then to garnish add the saffron water, rest of the coriander and ginger juliennes.

Best served warm with rice or any leavened bread (roti/naan)

Happy Eating :)

Let me know if you have questions!