Delicacy of Bengali Muslims from West Bengal. The chicken is cooked with coconut and yoghurt and is traditionally had with paratha.
SERVES – 6
Cooking oil-5tbsp, Green cardamom-5nos, cloves-5nos, Ginger & garlic paste-2tbsp, White onion (Diced)-350gms, Yoghurt-250gms, Chicken-700 gms, Cashewnut-85gms, Desiccated coconut-40gms, Biryani masala-1tsp, white pepper pwd-1tsp, Sugar-1tsp, cream-200ml, salt-to taste
1-Boil the onion along with cashewnut, coconut, clove & green cardamom. Allow it to cool & blend to a fine puree.
2-In separate cooking pot heat cooking oil add green cardamom followed by clove & ginger garlic paste. Sauté it gently on a slow flame till thick & raw flavor is away.
3-Add chicken to the above ginger & garlic paste along with yogurt & salt, continue cooking for another 5 minutes.
4-Add above blended puree to the chicken allow it to boil, and then simmer on a slow flame. Add green cardamom mace pwd & white pepper, cover the pot & continue cooking.
5-Towards the end adjust seasoning with salt, add cooking cream & temper with ghee.
6-Sprinkle chopped coriander, mint, ginger juliennes, slit green chilies & cover the pot allow it to rest for 5 minutes before serving.