Ingredients :
For Chicken Marination -
Chicken - ½ kg
Turmeric Powder - 1 tsp
Red Chilli Powder - 1 tbsp
Kashmiri Powder - 1 tbsp
Ginger Garlic Chilli Paste - 1 tbsp
Shahi Biryani Masala - 2 tbsp
Curd - ¼ Cup
Lemon - 1 tsp
Salt - as per taste
Oil -
Butter -
Black Pepper - 3 to 4
Cinnamon - 1 Inch
Bay Leaf - 2
Fine Chopped Onion - 1 Medium
Fine Chopped Tomato - 1 Medium
Remaining Masale
Salt - as per taste
Chopped Coriander - 2 tbsp
Method :
Marinate the Chicken :
In a bowl, mix together all the ingredients listed under "Chicken Marination".
Add the chicken pieces and coat them well with the marinade.
Cover and refrigerate for at least half to 1 hour, preferably longer (up to 4-6 hours), to allow the flavors to penetrate the chicken.
Cooking Process:
Heat oil and butter in a deep pan or a pressure cooker.
Add whole black pepper, cinnamon stick, and bay leaves. Saute briefly until fragrant.
Add finely chopped onions and cook until they turn golden brown.
Add finely chopped tomatoes and cook until they become soft and oil starts separating from the mixture.
Add the marinated chicken along with the marinade into the pan.
Mix well and cook on medium-high heat for 5-7 minutes, stirring occasionally.
Reduce the heat to low, cover the pan with a lid, and let the chicken cook until tender. Stir occasionally to prevent sticking. If using a pressure cooker, cook for about 1-2 whistles depending on your cooker.
Once the chicken is cooked through and the gravy is thickened, adjust salt to taste.
Garnish with chopped coriander leaves before serving.
Serve hot with steamed rice, biryani rice, naan, or roti. This dish pairs well with yogurt-based salads or raita.