A wonderfully healthy yet tasty way of steaming the chicken.
- Bay leaf,
- Coriander powder,
- cumin seeds,
- Ginger Garlic Paste,
- Mace powder,
Heat sufficient ghee in a wok and deep-fry sliced onions till golden brown. Drain onto an absorbent paper. Cool and grind to a fine paste along with one tablespoon of yogurt.
Marinate the chicken pieces in the remaining yogurt, ginger paste, garlic paste, green chilli paste and salt for two hours, preferably in a refrigerator.
Heat four tablespoons of oil in a narrow mouthed pan .
Add bay leaves,Add the marinated chicken and cook till the gravy starts boiling.
Add coriander powder, cumin powder, browned onion paste and almond paste dissolved in half a cup of water.
Stir. Cover the pan with a tight fitting lid or cover with aluminium foil so that the steam does not escape. Simmer for fifteen minutes. Alternatively you can cover the pan and seal using (atta) dough.
Cook over low heat till flavours are given out
Uncover the pan and sprinkle the mace powder, green cardamom powder, black cardamom powder and cinnamon powder.
Stir in fresh cream.