- 1 kg chicken boneless
- 1 cup yogurt
- 1 cup oil
- 1 bunch coriander leaves
- 2 onions
- 4 chopped green chilies
- 4 lemons
- 1 tsp turmeric
- National 1 tbsp roasted cumin powder
- National 1 tbsp ginger garlic paste
- ½ tbsp all spice powder
- 2 tbsp chopped ginger
- National ½ tbsp red chili powder
- National 2 tbsp coriander powder
- 2 tbsp nihari masala
- 3-4 roasted flour
For stock:
- 1 kg bones
- 6 large cardamoms
- 4-5 cups Water
- 1 tsp fennel seeds
- Tbsp whole coriander
- 4 tbsp dry ginger
Cooking Method
- Wash the bones thoroughly well and boil them in water along with cardamoms, dry ginger, coriander seeds, fennel seeds and salt. Cook it well and then take it off the heat.
- Heat oil in a deep pot over medium heat. Sauté the onions until golden brown. Take them out on tissue paper so they remain crisp.
