Chicken Chaap

Ingredients:

• 700 grams chicken (cut into large pieces)
• 1 cup onion paste
• 50 ml white oil
• 50 ml pure ghee
• 1 tsp. sugar
• 1/2 tsp. turmeric powder
• 1 tsp. kashmiri red chili powder
• 1 tsp. kewra water
• 1 tsp. rose water
• 50 ml water

For marinate:

• 1 tbsp. ginger paste
• 1 1/2 tbsp. garlic paste
• 50 grams cold yogurt
• 1 tsp. white pepper
• 1/4 tsp. mace powder
• 1 tsp. kewra water
• 1 tsp. rose water
• 4 drop meetha attar 

For tempering:

• 1/4 tsp. black cardamom
• 2 green cardamom pods
• 2 cloves
• 1/2 " cinnamon stick

 Making Procedure:

Clean and wash the chicken and put it into a colander for 30 minutes. Then marinate the chicken with all the ingredients of the marinate list and keep it in refrigerator for 3 hours .

Heat ghee in a pan and temper with cinnamon stick, green cardamom pods, cloves, black cardamom. When they crackle, add onion paste. Fry it till it turns light golden brown colour.

Then add oil and stir it for 20-30 seconds on high heat. Reduce the heat and add add marinated chicken. Stir it for 5 minutes on medium heat and cook it covered for 8-10 minutes. Then open the lid; add turmeric powder, kashmiri red chili powder, kewra & rose water, salt and sugar. Mix well and cook on medium heat for 5-10 minutes. Now add water, stir well and cook it covered on low flame until the chicken is soft well and the oil separates (stir occasionally).

Remove from heat and place it into a serving plate.

Serve with mutton / chicken biryani.