LAHORI CHICKEN

Ingredients

• Chicken, on bone/boneless - 750 gm
• Ginger-garlic paste - 1 tsp
• Onion, chopped - 2 large size
• Tomato puree - 1 cup
• Green chillies - 4 to 5
• Bay leaf - 2
• Cinnamon stick, 1/2 inch long - 1
• Garam masala powder - 1 tsp
• Mace Powder - 1/2 tsp
• Dry grated coconut - 2 tsp
• Fennel seeds - 1 tsp
• Cumin seeds - 1 tsp
• Coriander seeds - 1 tsp
• Dry red chilli - 3
• Poppy seeds - 1 tsp
• Fresh cream - 1/2 cup
• Sugar - to taste
• Salt - to taste
• Oil - as required

Method

Take the chicken pieces in a mixing bowl. Add ginger-garlic paste, green chillies and 1/2 tsp salt. Mix well and keep the marinated chicken for at least 30 mins.

Take a pan. Add dry coconut. Dry roast for 3 to 4 mins. Add cumin seeds, coriander seeds, fennel seeds, dry red chillies and poppy seeds. Dry roast for another few mins. Take it in a grinder, add little water and make a fine smooth paste. 

Heat oil in pan/kadai. Add dry red chilli, bay leaf and cinnamon stick. When it leaves a nice aroma, add the chopped onion. Fry it till golden brown. Add salt and sugar. Add the grinded paste and cook it for 5 mins. Add the marinated chicken. Cook it with covered lid in a medium low flame for 15 mins. In between stir well. Add tomato puree, garam masala powder and mace powder. Cover the lid. Cook it till the chicken becomes nicely soft. You can add some warm water in between if required. Add the fresh cream. Stir well. Serve hot with naan/ pulao.