Ingredients
chicken leg, 2–3 pieces or 220 g, brown onions, chopped, 200 g, almond paste, 50 g, yellow chilli powder, 5 g, coconut milk, 100 g, curd, 50 g, mustard oil, 100 ml, kesar, 5 g, kewda water, 2 drops, ghee, 50 g, chef’s masala (a blend of bhujwa, nihari and nihari masalas), 10 g, salt to taste
Method
• To prepare the chicken stock, sauté the onions and almond paste in ghee.
• Then, add the chicken pieces and sauté. Add coconut milk, yellow chilli powder, curd, kesar, kewda water and mustard oil and cook for a while.
• Add chef’s masala and adjust seasoning. Serve hot with roti or naan.
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