, make slits and marinate in 1 tablespoon ginger paste and 1 tablespoon curd for 30 minutes.
4 Tablespoons Ghee.2 Onions - Sliced.
1 Teaspoon Ajwain.
1 Tablespoon Garlic Paste.
2 Teaspoons KashmiriChili Powder ( color ).
Spice Mix - in a bit of ghee roast , don't burn , cool and grind to a powder
10-12 Black Pepper.
4 Cloves.1 Teaspoon Jeera.
Heat ghee , add
ajwain , when aromatic add a 1/2 teaspoon of Kashmiri mirchi powder ( will set base for color ) and onions ,cook till onions loose shape and are light
ly coloured . Now increase heat and add in the chicken
, bhuno for about10 minutes
to sear well,
then reduce heat cook covered slowly extracting all the juices.
Next add the tomato puree ,
garlicpaste along with salt and haldi . I also add green chili paste.Cook 10 minutes till oil separates . Now add
balance Kashmirired chili powder and the ground spice.Cook covered till chicken is done.Maybe another 7-10 minutes.Towards the end add hot water to get the desired gravy.
Take off adding a teaspoon of ghee. This comes out delicious.