Serving Size: 4

Ingredients: 

Marinate

1  Kg  Chicken

1 Tbsp Lime Juice

1  Tsp  Salt

4 Tbsp  Plain Yogurt

½  Tsp  Turmeric


Spice Mix 

8-9  Pcs Dry Red Chili

2 Tsp Coriander Seeds

1  Tsp  Fennel Seeds

1 Tsp Peppercorn

1 ½ Tsp Cumin Seeds

3  Pcs Garlic Cloves

½ Inch Fresh Ginger


Cooking

3 Tbsp Ghee

2 Pcs Onion

1 Tsp Kashmiri Chili

¼  Tsp Salt

¾ Cup Chicken Stock or Water

½  Tsp Jaggery

Garnish 

10-12 Pcs Curry Leaves


Instructions:

Create two-three streaks with a knife on the chicken pieces to allow spices to distribute into the meat for greater flavor

Marinate the chicken with lime juice, plain yogurt, turmeric, and salt then set aside for minimum 30 minutes

Heat the following spices on a dry pan for 2-3 minutes; dry red chili, coriander seeds, fennel seeds, peppercorn, cumin seeds

Transfer the heated spices into a spice blender, along with garlic cloves, ginger and a splash of water to help create a paste like consistency 

In a large pan, add ghee, diced onion and sauté until translucent

Add the following marinated chicken, salt to taste, Kashmiri chili for color and give it a brief mix until color has evenly distributed then add the spice mix made earlier and sauté for 15 minutes 

Add the chicken stock and cook for another 25 minutes 

Add the jaggery and garnish with curry leaves

Serve hot with a slice of lime or fresh cucumber slices

Enjoy!