Back to 4 servings Chicken 4 skinless chicken leg quarters 0.5 teaspoon salt, for rubbing the chicken orange food color, a pinch, or turmeric powder 2 tablespoon ghee (clarified butter) 0.25 cup vegetable oil, for frying Marinade 1 large onion, pureed 2 teaspoon fresh ginger, minced 1 teaspoon fresh garlic, minced 1.5 teaspoon salt 0.5 teaspoon ground black pepper 2 tablespoon plain natural yogurt 1 tablespoon tomato ketchup 0.25 teaspoon ground nutmeg 0.25 teaspoon ground mace Whole spices 1 bay leaf 2 green cardamom pods 2 cloves 1 cinnamon stick Finish 2 tablespoon ground white poppy seeds or cashews, soaked and ground to a paste 0.5 cup milk, to loosen the paste 0.25 cup hot water 0.5 teaspoon garam masala 0.5 cup fried onions (beresta), store-bought or homemade 1 tablespoon sultanas, optional green chilies, to taste, slit
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1 Step 1: Clean and pat the chicken dry, prick it all over with a fork, rub with the salt and orange food color, and leave for 5 to 10 minutes.2 Step 2: Puree the onion, then mix it with the ginger, garlic, salt, pepper, ketchup, yogurt, nutmeg, mace and whole spices. Set aside.3 Step 3: Heat the vegetable oil and ghee in a large pan over medium-high heat. Fry the chicken 4 to 5 minutes per side until light golden brown, then remove.4 Step 4: In the same pan, add another 1/4 cup oil and cook the marinade over medium-high heat for 5 to 6 minutes, until the oil rises to the surface.5 Step 5: Return the chicken to the pan, add 1/4 cup hot water, cover and cook over medium heat for 10 minutes.6 Step 6: Uncover and stir in the poppy seed or cashew paste loosened with the milk. Cover and cook over medium heat for a further 10 minutes.7 Step 7: Uncover and stir in the fried onions, green chilies, garam masala and sultanas. Cook uncovered over medium-high heat for 8 to 10 minutes, until the gravy is thick and the oil separates. Make sure the chicken is cooked through, with the juices running clear and no pink at the bone.8 Step 8: Take off the heat and serve hot with pilau rice.getsaucepan.com/r/54396505-79b7-5f1f-aa95-80e8834e05b6
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