Mughlai celebratory curry of bone-in chicken slow-cooked in browned caramelized onion yogurt gravy with saffron, cardamom, and almond paste.
Ingredients
2 lbs bone-in chicken
1 cup yogurt (whisked)
2 large onions (sliced & fried golden brown to a paste)
1/4 cup blanched almond paste
Whole spices: green cardamom, cloves, cinnamon
1 tsp kewra water & pinch of saffron
Instructions
Fry whole spices in ghee until aromatic; add ginger garlic paste and chicken.
Sear chicken until lightly browned.
Add whisked yogurt, coriander powder, Kashmiri chili, and salt; simmer covered for 15 minutes.
Stir in the crushed fried onion paste and almond paste; cook on low until thick oil floats on top.
Finish with saffron and drops of kewra essence.
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🛒 Ingredients Checklist
👨🍳 Cooking Instructions
Fry whole spices in ghee until aromatic; add ginger garlic paste and chicken.
Sear chicken until lightly browned.
Add whisked yogurt, coriander powder, Kashmiri chili, and salt; simmer covered for 15 minutes.
Stir in the crushed fried onion paste and almond paste; cook on low until thick oil floats on top.
