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Prepare the chicken: Wash the chicken pieces thoroughly and pat them dry with paper towels. Make a few deep slits on each piece to allow the marinade to penetrate.

Marinate the chicken: In a large bowl, combine the plain yogurt, ginger paste, garlic paste, red chili powder, turmeric powder, cumin powder, coriander powder, garam masala powder, salt, and lemon juice. Mix well to form a smooth marinade. Add the chicken pieces to the marinade, ensuring each piece is fully coated. Cover the bowl and refrigerate for at least 1 hour, or preferably 4-6 hours for best flavor.

Sear the chicken: Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once hot, carefully add the marinated chicken pieces in batches, ensuring not to overcrowd the pan. Sear the chicken for 3-4 minutes per side until golden brown. Remove the seared chicken and set aside, leaving any remaining oil in the pot.

Prepare the gravy base: To the same pot, add the ghee. Once melted, add the sliced onions and sauté over medium heat until they turn golden brown and caramelized, about 8-10 minutes. Add the ginger paste, garlic paste, green chilies, cinnamon sticks, cardamom pods, cloves, and bay leaves. Sauté for another 2-3 minutes until fragrant.

Build the gravy: Reduce the heat to low. Add the cashew paste and almond paste to the pot and cook for 3-4 minutes, stirring constantly to prevent sticking. Gradually whisk in the 1/2 cup plain yogurt, ensuring it doesn't curdle. Cook for 2-3 minutes until the oil starts to separate from the mixture.

Simmer the roast: Return the seared chicken pieces to the pot. Pour in the milk, sugar, and salt. Stir gently to combine. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 30-35 minutes, or until the chicken is tender and cooked through, stirring occasionally to prevent sticking.

Finish and serve: If using, stir in the rose water and kewra water in the last 5 minutes of cooking. Taste and adjust seasoning if necessary. Garnish with fried onions and fresh chopped cilantro before serving hot with pulao, naan, or paratha.


Prepare the chicken: Wash the chicken pieces thoroughly and pat them dry with paper towels. Make a few deep slits on each piece to allow the marinade to penetrate.

Marinate the chicken: In a large bowl, combine the plain yogurt, ginger paste, garlic paste, red chili powder, turmeric powder, cumin powder, coriander powder, garam masala powder, salt, and lemon juice. Mix well to form a smooth marinade. Add the chicken pieces to the marinade, ensuring each piece is fully coated. Cover the bowl and refrigerate for at least 1 hour, or preferably 4-6 hours for best flavor.

Sear the chicken: Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once hot, carefully add the marinated chicken pieces in batches, ensuring not to overcrowd the pan. Sear the chicken for 3-4 minutes per side until golden brown. Remove the seared chicken and set aside, leaving any remaining oil in the pot.

Prepare the gravy base: To the same pot, add the ghee. Once melted, add the sliced onions and sauté over medium heat until they turn golden brown and caramelized, about 8-10 minutes. Add the ginger paste, garlic paste, green chilies, cinnamon sticks, cardamom pods, cloves, and bay leaves. Sauté for another 2-3 minutes until fragrant.

Build the gravy: Reduce the heat to low. Add the cashew paste and almond paste to the pot and cook for 3-4 minutes, stirring constantly to prevent sticking. Gradually whisk in the 1/2 cup plain yogurt, ensuring it doesn't curdle. Cook for 2-3 minutes until the oil starts to separate from the mixture.

Simmer the roast: Return the seared chicken pieces to the pot. Pour in the milk, sugar, and salt. Stir gently to combine. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 30-35 minutes, or until the chicken is tender and cooked through, stirring occasionally to prevent sticking.

Finish and serve: If using, stir in the rose water and kewra water in the last 5 minutes of cooking. Taste and adjust seasoning if necessary. Garnish with fried onions and fresh chopped cilantro before serving hot with pulao, naan, or paratha.
