ROYAL CHICKEN RECIPE

• Clean, remove the skin and debone the chicken.
• Cut each breast into three equal sized pieces widthwise.
• Wash them and pat dry.
• Heat ghee in a pan.
• Combine onions, green cardamom, black cardamom, cloves and cinnamon.
• Fry over medium heat till onions becomes translucent and glossy.
• Combine garlic and ginger pastes.
• Stir for 30 seconds.
• Combine coriander, turmeric and red chilli powders and stir.
• Then combine 120 ml cup of chicken stock and salt and stir well.
• Take it to a boil.
• Reduce the heat and let it simmer.
• Stir constantly so that onions are mashed properly.
• Remove pan from heat.
• Mix in in yoghurt.
• Return pan to heat and stir fry until the liquid evaporates.
• Combine 480 ml cup of chicken stock.
• Take it to a boil.
• Reduce heat.
• Cover it and let it simmer.
• Stir occasionally for 5 minutes.
• Combine grated nutmeg and stir it well.
• Cover and let it simmer over very low heat till the gravy is of thin sauce type.
• Remove it from the heat.
• Adjust seasoning.
• Pour in a bowl.
• Garnish with coriander.
• Serve with phulka.