Nawabi Chicken

Ingredients:

• 500 grams chicken with bone (cut into medium pieces)
• 1 cup onion (chopped)
• 1/4 cup onion paste
• 1 tbsp. ginger paste
• 1 tbsp. garlic paste 
• 50 grams hung curd 
• 2 whole dry kashmiri red chili
• 1 tbsp. coriander seeds
• 1 tsp. shahi garam masala powder
• 1/4 tsp. sugar
• Salt to taste
• 1/2 tsp. vinegar (mixed with 1 tbsp. water)
• 1/2 cup oil
• 1/4 cup pure ghee
• 150 ml warm water (50 ml *3) 

To temper: 

• 1/2" cinnamon stick
• 4 green cardamom
• 3 cloves 

Making Procedure:

Clean and wash the chicken. Put in a colander and keep aside. Boil the whole dry kashmiri red chili into vinegar for 2-4 minutes on low heat. Let it cool and then make a semi-smooth paste with coriander seeds along with little water.

Heat oil in a kadai and add chopped onion. Fry it till the edges turn golden brown color. After that remove from oil and keep aside.

In a glass bowl add fried onion, chili-coriander paste, ginger-garlic paste, salt, shahi garam masala powder, hung curd and 1/4 tsp. salt. Then add chicken and marinate for 1 hour in the refrigerator. 

Add ghee in the remaining oil and temper with crushed spices from the temper list. When the oil releases a nice aroma add onion paste and fry for 2-3 minutes on low heat.

Then add marinated chicken and salt. Stir and fry for 3-5 minutes on low to medium heat. Cover and cook it for 5 minutes on low heat. Open the lid and add little water (50 ml water for 3 times= 150 ml water). Give a nice stir, cook it covered until tender and oil floats over the chicken.

Serve hot or warm with plain white rice or tandoori roti.