Chicken Chaap

Tastes best with rumali roti
if cooked, longer can be served as a dry snack!

Preparation Time: 80 MINS
Cooking Time: 40 MINS

one and a half kg chicken
300 gms onion paste
100 gms grated garlic (lehsun)
50 gms grated ginger (adrak)
salt to taste
1/2 tsp kashmiri red chilli powder
250 gms curds (dahi)
1/2 glass water
oil for cooking
4 cloves (laung / lavang) , 5 cardamoms (elaichi) , make a dry powder of the two
finely chopped coriander (dhania)

1. For the marination
2. Marinate the chicken with ginger, garlic and pinch of salt.keep for an hour.
3. Heat oil in a vessel add onion till pinkish brown
4. Add red chilli powder and sautee
5. Add salt when oil leaves sides of the vessel
6. Add chicken, fry till 20 mins until soft
7. Add the curd, fry well
8. Add the water and cover and let it simmer
9. Add to the vessel coriander leaves, cover and cook
10. Once it resches thick consistency, sprinkle with elaichi clove powder and cover
11. Lid tightly and allow to cook for 10 mins