Ingredients:
12 large Drumsticks of Chicken
75 gms Desi Ghee
100 gms sliced Onion (Pyaj)
6 small Cardamom (Chotti Elaichi)
2 big Cardamom (Motti Elaichi)
3 Cloves (Lavang)
1 stick Cinnamon (Tuj/Dalchini)
25 gms strained Garlic Paste (Lasun Paste)
25 gms strained Ginger Paste (Adrak Paste)
10g Tazza Dhania
4.5 gms Turmeric (Haldi)
3 gms Red chili Powder (Lal Mirchi)
Salt (Namak)
100 gms Yoghurt
1 litre clear Chicken Stock
60 ml Cream (Malai)
1/2 Nutmeg (Jaiphal)
12 Tazza Dhania
How to make royal chicken top:
* 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.