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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Marinate the chicken with half of the ginger garlic paste and green chilli paste.
Heat ghee in a pan and add cardamom, cloves, cinnamon, and bay leaves. Stir over medium heat.
Add the remaining ginger garlic paste and sauté until aromatic.
Add the marinated chicken and sauté for one minute.
Add the white gravy and brown onion paste, and continue to sauté.
Add chicken stock, ginger julienne, and green chilli julienne. Let the chicken braise on dum (slow cooking).
Finish the dish by adding saffron water, mace powder, cardamom powder, and cream. Mix well and serve hot.
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Ensure the chicken is marinated for at least 15 minutes to enhance the flavor.
Use fresh spices for a more aromatic and flavorful dish.
Adjust the amount of green chilli paste based on your spice preference.
What is dum cooking?
Dum cooking is a slow cooking method where the dish is cooked on low heat, allowing the flavors to meld together beautifully.
Can I use boneless chicken for this recipe?
Yes, you can use boneless chicken, but the cooking time may be slightly reduced.
What is saffron water?
Saffron water is made by soaking a few strands of saffron in warm water or milk to release its color and flavor.
Can I prepare the gravy in advance?
Yes, you can prepare the white gravy and fried onion paste in advance and store them in the refrigerator for up to 2 days.
What can I serve with this dish?
This dish pairs well with naan, roti, or steamed basmati rice.
34 years of experience as a professional chef. Worked as corporate chef L&D at Oberoi Centre for Learning and Development for 20 years. Opened ITC Sonar in Kolkata as an Executive Chef. At present, Director at School for European pastry and Culinary Arts, which trains people to successfully operate their food business or make a career in culinary hospitality.
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