Chicken Jahapanah

Name: Chicken Jahapanah
Total time: 2700 s
Yield: 5 servings
Cuisine: Indian
Ingredients: For marination:; 1 kg chicken with bones; 3 tbsp yogurt; 1.5 tsp ginger paste + 1.5 tsp garlic paste; 1/2 tsp red chilli powder; 1 tsp kasoori methi; 1/4 tsp salt; Other ingredients:; 2 onions chopped finely; 4-5 garlic cloves grated or minced; 1 onion paste with 3-4 green chillies; 1.5 tsp Kashmiri Red Chilli Powder; 10-12 cashewnuts; 2 tbsp fresh cream or malai; Dry roast and ground :; 1 tsp coriander seeds + 1 tsp cumin seeds; 4-5 green cardamoms,4 cloves,1"stick cinnamon; 1 dry red chilli; 1 cup water; as required salt to taste; 2 tsp kasoori methi; 1 tsp Korma Masala; 1/4 cup oil; 2 tsp ghee; 3 tbsp coriander chopped

Kumkum Chatterjee @cook_12055532

#Win #Week3
#CookpadTurns6
Chicken Jahapanah is a Royal Mughlai dish which is made differently and tastes different. The texture is rich and creamy and perfect for parties or special occasions. While chicken can be savoured anytime of the year, there are some preparations that taste even more wonderful during winters.Melt in mouth chicken with creamy and flavourful undertones and a scintillating mix of fresh and dry herbs and spices comes together to make this chicken delicacy a rich and comforting meal to serve on a chilli winter evening.Serve Chicken Jahapanah with naan, tandoori roti,lachha paratha and savour the flavours of a royal cuisine.

Kumkum Chatterjee @cook_12055532

Saved

Ingredients

45 minutes

5 servings

For marination:
1 kgchicken with bones
3 tbspyogurt
1.5 tspginger paste + 1.5 tsp garlic paste
1/2 tspred chilli powder
1 tspkasoori methi
1/4 tspsalt
Other ingredients:
2onions chopped finely
4-5garlic cloves grated or minced
1onion paste with 3-4 green chillies
1.5 tspKashmiri Red Chilli Powder
10-12cashewnuts
2 tbspfresh cream or malai
Dry roast and ground :
1 tspcoriander seeds + 1 tsp cumin seeds
4-5green cardamoms,4 cloves,1"stick cinnamon
1dry red chilli
1 cupwater
as requiredsalt to taste
2 tspkasoori methi
1 tspKorma Masala
1/4 cupoil
2 tspghee
3 tbspcoriander chopped

Saved

Steps

45 minutes

1

Wash, pat dry and marinate chicken with yogurt,ginger garlic paste,red chilli powder,kasoori methi and 1/4 th tsp salt.Set aside for an hour at least or more.Make a paste of 1 onion chopped,4 green chillies and 2 tbsp coriander chopped. Set aside.
2

Soak cashewnuts in warm milk and make a paste of it alongwith the milk and malai.
3

Make powder masala by dry roasting the spices listed under dry roast.Heat a non-stick pan and dry roast fennel,cumin and coriander seeds, bay leaf, dry red chillies,cardamom,cinnamon,black peppercorns.Cool and grind to a fine powder.
4

Heat oil in a wok and fry chopped onion till translucent.Add onion, green chilli and coriander paste.Also add 1 tsp more ginger garlic paste.Saute and add the marinated chicken.Fry the chicken with this paste.
5

Add 1.5 tsp of the powder spices and korma masala.Also add Kashmiri Red Chilli Powder,kasoori methi and salt to taste.Fry the chicken with spices for 3 to 4 minutes.Cover and cook on low flame till chicken is 80% cooked.
6

Add cashewnut and malai/ fresh cream paste and saute 2 minutes till oil leaves sides.Add 1 cup water and cook on medium heat till gravy thickens.Toss in-between. Cook till chicken is fully cooked.Sprinkle chopped coriander and mix.Heat ghee in a tadka pan.Sprinkle grated garlic and 1/4th tsp Kashmiri Red Chilli Powder. Pour this tempering over the chicken and garnish with chopped coriander. Serve hot Chicken Jahapanah in dinner and savour the flavours of a royal cuisine.