Sunheri Chicken | सुनेहरी चिकन | Khazana of Indian Recipes | Sanjeev Kapoor Khazana

Chicken chunks cooked in a creamy, nutty white gravy with spices complimenting the extravaganza.

SUNHERI CHICKEN

Ingredients

750 grams chicken, cut into 2 inch pieces on the bones
1 inch ginger piece
6-8 garlic cloves
3-4 green chillies
Salt to taste
½ cup yogurt
½ teaspoon turmeric powder
½ cup grated khoya (mawa)
½ cup milk
A generous pinch of saffron, soaked in 1 tablespoon warm milk
2 tablespoons ghee
2 bay leaves
2 medium onions, boiled, and pureed
½ cup cashew nut paste
½ teaspoon garam masala powder
¼ teaspoon mace powder
¼ teaspoon green cardamom powder
½ cup fresh cream + for garnish

Method

1. Grind ginger, garlic and green chillies to a smooth paste.
2. Marinate the chicken pieces in ginger-garlic-green chilli paste with salt, yogurt, and turmeric powder for one hour.
3. Take khoya in a bowl, add milk and mix well.
4. Heat ghee in a pan and add the bay leaves. Add the boiled onion paste and sauté for 5 minutes. Add the chicken pieces and sauté on high heat for 4-5 minutes.
5. Add cashew nut paste, and mix well. Stir in 1 cup water, mix, cover and cook on medium heat for 3-4 minutes.
6. Add khoya and milk mixture and stir. Cook till the khoya melts.
7. Add soaked saffron and mix well. Cover and cook on medium heat for 2-3 minutes.
8. Add garam masala powder, mace powder, green cardamom powder, and fresh cream and mix well. Continue to cook for 1-2 minutes.
9. Transfer the mixture into a serving bowl, garnish with fresh cream, and soaked saffron. Serve hot.

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