8-10 pieces of chicken legs or thighs (you can also use other pieces)
1/2 cup yogurt
1/2 cup onion paste
1 tablespoon chili powder
3 tablespoons garlic paste
1 tablespoon ginger paste
1 tablespoon coriander powder
1 tablespoon cumin powder
2 cups sliced onions for garnishing
5-6 green chilies
2 tablespoons almond paste
A pinch of ground black pepper
8-10 boiled potatoes
A pinch of nutmeg
A pinch of mace
2-3 pieces of cinnamon
6 cardamom pods
A pinch of orange food color
Salt to taste
1 teaspoon sugar
1 cup ghee (clarified butter)
4-5 tablespoons oil
1 teaspoon lemon juice
Raisin
Cooking Procedure:
First, wash the chicken pieces thoroughly and drain the water.
Then, marinate the washed chicken pieces with yogurt, garlic, ginger, coriander, cumin, lemon juice, and salt. Mix well and let it marinate for about an hour, covered.
Heat oil in a pan and fry the sliced onions until golden brown. Remove and set aside.
In another pan, heat ghee and fry the marinated chicken pieces until the masala is well mixed and the chicken is half cooked.
Once fried, add the fried onions, onion paste, chili powder, remaining spices except for the raisins and green chilies. Mix well and cook over low heat.
If needed, add 1 cup of hot water. Let the meat cook. After the meat is cooked, add onions, sugar, boiled potatoes, raisins, and half-cooked green chilies. Cook for another 20 minutes over low heat.
When the water dries up and the oil separates, garnish with mace and raisins.
