This is a fantastic and easy Indian chicken recipe, ideal for cold days.
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6 Chicken Breasts , Or 12 Chicken Drumsticks
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2 2⁄3 oz Ghee , Or Butter
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7⁄8 oz Garlic Paste
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3 ½ oz Yogurt
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1⁄3 oz Coriander , Tazza Dhania
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3 ½ oz Sliced Onion
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2 1⁄8 pt Chicken Stock
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¼ oz Turmeric
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½ Nutmeg
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7⁄8 oz Ginger Paste
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½ ltr Cream
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8 Cardamom , 6 small Cardamom (Chotti Elaichi) 2 big Cardamom (Motti Elaichi)
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3 Cloves
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1 Cinnamon Stick
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- Serves:
- 1
- Preparation Time:
- 15 minutes
- Cooking Time:
- 15 minutes
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Step 1: Get The Ingredients
Collect the ingredients as described in the beginning of the article, and prepare you cooking area.
Step 2: Prepare The Chicken
If you are using 12 chicken drumsticks, clean the chicken and remove the skin, then debone the chicken. However, you don't have to use drumsticks, you can use fillets if you prefer, in which case you can skip this step.
Step 3: Cut Up The Chicken
Cut each chicken piece into three equal sized pieces. Wash them and make the chicken dry, using a paper towel. Beware of leaving chicken mess everywhere. Uncooked chicken can be dangerous!
Step 4: Start To Heat The Ingredients
Heat the ghee in a pan, then add the onions, green cardamom, black cardamom, cloves and cinnamon. Fry all this over a medium heat until the onions become lovely and golden. Then add the chicken and fry this also.
Step 5: Add The Garlic And Ginger
Combine the garlic and ginger pastes, then stir for 30 seconds. Then add the coriander and the turmeric, and stir.
Step 6: Boil And Simmer
Add a 120 ml cup of hot chicken stock, add some salt and stir well. Take it to a boil. Now it is time to reduce the heat and let it simmer.
Step 7: Add The Yogurt
Stir constantly so that onions are mashed properly, and then remove the pan from the heat, and add in some yoghurt. Next, place the pan back on the heat and stir fry until the liquid evaporates. Pour in another 500 ml cup of chicken stock. Then boil and reduce heat. Again, cover, simmer and stirr occasionally for 6 minutes.
Step 8: Serve
Add the grated nutmeg and cream, making sure you stir it all in, and then cover it and let it simmer over a very low heat until the gravy becomes thinner and smooth. Then you can remove it from the heat. Add salt and pepper then serve it in a bowl. It is best to serve it with rice and some fresh leaves of coriander. You can also serve Royal Chicken with phulka. It's delicious!
