Ingredients:
- Chicken 1 kg (4 pieces)
- Namak (Salt) 1 tbs
- Pani (Water) 1 litre or as required
- Cooking oil for frying
- Cooking oil 1 Cup
- Adrak lehsan (Ginger garlic) crushed 1 & ½ tbs
- Kashmiri lal mirch (Kashmiri red chilli) powder ½ tbs
- Pani (Water) 2 tbs or as required
- Neem garam pani (Lukewarm water) 2 tbs
- Zafran (Saffron) 1/4 tsp
- Pyaz (Onion) fried 2-3 tbs
- Pani (Water) 1-2 tbs or as required
- Pani (Water) 1 & ½ Cup
- Hari elaichi (Green cardamom) 5-6
- Laung (Cloves) 6-7
- Darchini (Cinnamon sticks) 2
- Namak (Salt) 1 tsp or to taste
- Haldee powder (Turmeric powder) 1 tsp
- Lal mirch powder (Red chilli powder) 1 tbs or to taste
- Saunf (Fennel seeds) powder 1 tsp
Directions:
Add cuts on chicken pieces with the help of the knife.
In bowl,add chicken pieces,salt and water,mix well and rest for 10-15 minutes then strain.
In pot,heat cooking oil and fry chicken pieces on medium flame until golden brown (approx. 15-20 minutes) & set aside.
In saucepan,add cooking oil,ginger garlic and mix well.
Add Kashmiri red chilli powder and mix well.
Gradually add water,mix and cook on low flame for 1-2 minutes & set aside.
In lukewarm water,add saffron,mix well & set aside.
In spice mixer,add fried onion,water and blend to make a paste & set aside.
In pot,add water,green cardamom,cloves,cinnamon sticks,salt,turmeric powder,red chilli powder,fennel seeds powder,blended onion paste and mix well.
Now add fried chicken pieces,mix well and cook on medium flame for 4-5 minutes.
Add prepared oil mixture and mix well,cover and cook on low flame for 8-10 minutes.
Add dissolve saffron water,mix well and cook on high flame until oil separates.
Cover and simmer on low flame for 2 minutes & serve!
Ajza:
- Chicken 1 kg (4 pieces)
- Namak (Salt) 1 tbs
- Pani (Water) 1 litre or as required
- Cooking oil for frying
- Cooking oil 1 Cup
- Adrak lehsan (Ginger garlic) crushed 1 & ½ tbs
- Kashmiri lal mirch (Kashmiri red chilli) powder ½ tbs
- Pani (Water) 2 tbs or as required
- Neem garam pani (Lukewarm water) 2 tbs
- Zafran (Saffron) 1/4 tsp
- Pyaz (Onion) fried 2-3 tbs
- Pani (Water) 1-2 tbs or as required
- Pani (Water) 1 & ½ Cup
- Hari elaichi (Green cardamom) 5-6
- Laung (Cloves) 6-7
- Darchini (Cinnamon sticks) 2
- Namak (Salt) 1 tsp or to taste
- Haldee powder (Turmeric powder) 1 tsp
- Lal mirch powder (Red chilli powder) 1 tbs or to taste
- Saunf (Fennel seeds) powder 1 tsp
Directions:
Chicken pieces per knife ki madad sa cuts laga lein.
Bowl mein chicken pieces,namak aur pani dal ker ache tarhan mix karein aur 10-15 minutes kliya chor dein phir strain ker lein.
Pot mein cooking oil garam karein aur chicken pieces ko darmiyani ancch per golden brown hunay tak fry ker lein brown (approx. 15-20 minutes) & side per rakh dein.
Saucepan mein cooking oil aur adrak lehsan paste dal ker ache tarhan mix ker lein.
Kashmiri lal mirch powder dal ker ache tarhan mix karein.
Thora thora ker ka pani dal ker mix karein aur halki ancch per 1-2 minute kliya paka lein & side per rakh dein.
Neem garam pani mein zafran dal ker ache tarhan mix ker lein & side per rakh dein.
Spice mixer mein fried pyaz aur pani dal dein aur blend ker ka paste tayyar ker lein & side per rakh dein.
Pot mein pani,hari elaichi,laung,darchini,namak,haldee powder,lal mirch powder,saunf powder aur blended onion paste dal ker ache tarhan mix ker lein.
Ab fried chicken pieces dal ker ache tarhan mix karein aur darmiyani ancch per 4-5 minutes kliya paka lein.
Ab tayyar oil mixture dal ker mix karein aur dhak ker halki ancch per 8-10 minutes kliya paka lein.
Dissolve zafran water dal ker ache tarhan mix karein aur tez ancch per oil alag hunay tak paka lein.
Dhak dein aur halki ancch per 2 minute kliya dum per rakh dein & serve karein!
