Supreme Recipes

INGREDIENTS

1 kg chicken-cut into 8 pieces-marinated with 2 tsp each of ginger & garlic paste for an hour 1/4 cup ghee
4 cloves
1/8 tsp cinnamon-broken small
1 tsp chilli powder
1/2 cup hung curd
1 1/2 tsp salt or to taste
1/2 tsp garam masala
1/2 tsp kewra essence or water

METHOD

Heat the ghee and add the cloves, cinnamon and chilli powder.
Add the chicken and sauté over high heat, till a little opaque.
Add the yogurt and continue sautéing over high heat till well mixed.
Lower the heat and simmer uncovered, till fat separates, stirring occasionally to avoid scorching. By now it should be tender.
Add the salt, garam masala and kewra.
Adjust the water according to the consistency you desire, and serve hot.