Padampuri Chicken

This recipe is from the Indian state of Rajasthan. It is named after a city in Rajasthan. In this preparation, delicious chicken  is cooked in the juices of curds and the creamy texture of the khoya. The onions and garam masala melt into the gravy, making it rich and appetizing.

Preparation time - 10 minutes

Cooking time - 30 minutes

Ingredients:

Chicken - 500gm, cut into medium sized pieces

Onion - 5 medium, finely chopped

Khoya - 75 gm

Curds - 200 gm

Garlic paste - 1 tbsp

Ginger paste - 1/2 tsp

Coriander powder - 1 tsp

Red chillies - 3, broken

Aniseed - 1/4 tsp

Cloves - 4

Cinnamon - 1'' stick

Ghee - 4 tbsp

Coriander leaves - for garnishing

Method:

1. Whisk curd and khoya together to a creamy smooth mix. Keep aside.

2. Coarsely grind the cloves, cinnamon and aniseed. Keep aside.

3. Heat ghee in a kadai, add the garam masala, stir fry for a second or two. Now add the onions, saute for 5 minutes till they are lightly browned.

4. Add ginger garlic pastes,saute well. Add the red chillies and stir. Add the curd khoya mix and mix  gently. When it starts to bubble at the edges add the chicken mix well.

5. After a couple of minutes add salt, cover and cook for 10 -12 minutes.

6. Mix gently and take off from heat. Transfer to a serving bowl. Garnish with coriander leaves.