| Serves: 4
Cooking time (approx.): minutes
Style: Indian Non-Vegetarian (Parsi)
8 medium pieces (about 800 grams) of chicken
salt and freshly milled pepper to taste
1 teaspoon(s) red chilli powder
½ teaspoon(s) turmeric powder
1 teaspoon(s) curry powder or hot spice mix (garam masala) powder
3 tablespoons oil
2 green cardamoms
2 cloves
2 cinnamon stick(s) of 1" (each)
2 onion(s) chopped
2 tablespoon(s) garlic paste
1 teaspoon(s) ginger paste
2 teaspoon(s) red chilly paste
2 teaspoon(s) coriander powder
2 cup(s) dried apricots (khubani)
2 cup(s) hot water
A few apricots (stoned and shredded) to garnish
Soak the apricots in warm water just enough to cover them for about an hour. Reserve the water and stone the apricots
Apply the salt, pepper, red chilly, turmeric and curry powders to the chicken pieces and keep aside. - Heat the oil in a heavy bottomed saucepan. Add the cardamoms, cloves, cinnamon and fry for a few seconds till fragrant. Add the onions and fry for about 3 minutes or till they are lightly browned. Add the garlic and ginger pastes. Fry till the onions are rich golden brown.
- Add the red chilly paste and coriander powder. Fry for a few seconds till the raw smell goes away. Add the chicken pieces and fry for about 8 minutes.
- Add the apricots with the water in which they were soaked, hot water and salt. Mix well. Bring to a boil. Cover and cook on low heat for about 15 minutes or till chicken is well cooked and the gravy is thick.
Garnish with shredded apricots. TIPS: - Using clarified butter (ghee) makes this dish more flavorful.
- Boneless chicken can be also used for this recipe. Reduce or halve the weight of chicken if using boneless. Rest of the ingredients remain the same. Reduce the cooking time of chicken.
- Traditionally, jaggery or sugar is added for taste.
- Keep some extra amount of hot water ready if more gravy is desired.
Serve hot with: Cumin rice (Jeera Chawal), steamed rice or Indian bread (Roti). |
