Ingredients
•Chicken,1 1/2 inch pieces 1 kilogram
•Raw mangoes 2 medium
•Ginger paste 1 1/2 teaspoons
•Garlic paste 1 1/2 teaspoons
•Salt to taste
•Garam masala powder 2 teaspoons
•Green chilli paste 1 1/2 teaspoons
•Cloves 4-5
•Oil 3 tablespoons
•Onion ,sliced 2 medium
•Turmeric powder 1/4 teaspoon
•Red chilli powder 1 1/2 teaspoons
•Fresh coriander leaves,chopped 2 tablespoons
•Coal pieces a few
Method
Peel and cut raw mangoes into small pieces. Puree half of the pieces.In a bowl marinate chicken with half the ginger paste, half the garlic paste, salt, half the garam masala powder, half the green chilli paste, pureed mango for about an hour, preferably in the refrigerator.
Place a coal over the gas flame and when it is red-hot put it in a katori (small stainless steel bowl) and place in the centre of the marinated chicken. Place the cloves over the coal and pour one tablespoon of oil on it and immediately cover it with a lid. Let it stand for a few minutes. Heat the remaining oil in a kadai, add onions and sauté till translucent. Add the remaining ginger paste, garlic paste, green chilli paste and sauté for two minutes. Add marinated chicken, turmeric powder, red chilli powder, coriander powder, remaining garam masala powder and raw mango pieces. Stir so that the masala coats all the chicken pieces evenly. Cook on high heat for five to six minutes. Adjust salt, add coriander leaves and three-fourth cup of water. Cover and cook for ten to twelve minutes or till done. Serve hot. – See more at: http://www.sanjeevkapoor.com/kairi-murgh-royal-hyderabadi-cooking.aspx#sthash.jELNfft1.dpuf