Ingredients for Chicken
500g chicken
1 tea spoon salt (or as per your taste)
2 table spoon ginger garlic paste
3/4th cup fresh curd
15 Cashew / Kaju soaked in water for 15 minutes (Grind to paste)
1 medium size onion cut into slice
½ cup cooking oil
1 tea spoon cumin seeds / Jeera
1 tea spoon cinnamon stick break into small pcs / Dar chini
3 to 4 pcs small green cardenom / Elaichi
½ cup fresh cream (3 table spoon)
8 to 10 pcs black pepper / Kali mirch
2 pcs Green chili small chopped (or as per your taste) / Hari mirch
1 tea spoon white pepper powder / safedh mirch
1 tea spoon black pepper powder / Kali mirch
½ cup coriander leaves / Hara dhaniya
½ cup mint leaves / Pudina
Ingredients for Rice
Cloth piece to make spice bag / Potli
10 to 12 pcs cloves / Lavang
10 to 12 pcs black pepper / Kali mirch
1 pcs cinnamon stick / Dar chini
4 pcs Small Green cardenom & 2 pcs Big Black cardenom / Elaichi
3 pcs Green Chili (or as per your taste) / Hari Mirch
1 tea spoon Cumin seeds / Jeera
3 pcs bay leaves / Tez patta
5 glass water to boil rice
500g Basmati rice (Soaked for 30 minutes)
1 Lemon juice
1 tea spoon salt
Ingredients for fry onion
5 medium size onions cut into slice
Preparation
- Take 500g washed chicken add salt, ginger garlic paste & curds mix well & marinate for 30 minutes.
- Deep fry onions on high flame till golden brown.
- Remove ½ cup separately fry onion.
- Take a small cloth piece (handkerchief size) place clove, black pepper, cinnamon stick, small & big cardenom, green chili, cumin seeds, bay leaves & tie knot to make small bag / potli.
- Place this bag in boiling water, cover lid & boil it for 5 minutes on high flame.
- Remove after 5 minutes & discard.
- Add 500g soaked basmati rice.
- Add 1 tea spoon salts or as per your taste.
- Add ½ cup fry onion.
- Mix well gently.
- Add Lemon juice.
- Cook the rice on high flame till rice is 3/4th cooked.
- Drain excess water & place the rice aside.
- Add ½ cup cooking oil in a pot.
- Add cumin seeds, cinnamon, cardanom, black pepper & roast for 2 to 3 minutes on medium flame.
- Add onion & cook on medium flame till onion turns soft.
- Add marinated chicken & mix well.
- Add green chili & cover lid & cook for 2 to 3 minutes on low flame.
- Add white pepper powder, black pepper powder cover lid & cook for 5 minutes on low flame.
- Add cashew paste, fresh cream, coriander leaves, mint leaves & mix well.
- Gently places 3/4th cooked basmati rice.
- Add fry onion & pure ghee.
- Mix gently up side down.
- Cover with lid & keep for steam cook on low flame.
- Ready to serve.
Ingredients
Boneless chicken 300grms cleaned & completely dry off the chicken pieces they should not have any excess moisture preferably breast pieces
Coriander Leaves / Hara Dhaniya ½ cup small chopped
Mint Leave / Pudina ½ cup small chopped
Green chili I have used 2pcs (if required you can take more as per your taste)
Onion 1medium size small chopped
Ginger garlic paste 2table spoon
Black pepper powder / Kali Mirch 1tea spoon
Whole Coriander seeds / Dhania (crushed/Kuta hua) 1tea spoon
Whole Cumin seed / Jeera (crushed/Kuta hua) 1tea spoon
Salt to taste
Bread crumbs ½ cup
Pure ghee 2tea spoon
1small charcoal (koila) for smoke
Preparation
- Mix all above ingredients in mixer and grind till smooth paste.
- Take 1 small charcoal burn it.
- Once charcoal is ready keep it in the center of the mixture paste in small bowl & add few drops of pure ghee or oil for smoke.
- Cover the bowl with lid for 5minutes.
- Grease your hand with oil.
- Take small amount of mixture and make seekh kababs on round stick or metal skewers.
- Apply oil on pan & shallow fry on low flame until golden brown & well cooked from both the side.
- Ready to serve with green chutney or ketchup & Onion.