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1. Wash, clean and cut chicken into small pieces (not too small).
2. In a heavy bottomed pan heat 1 ½ Tsp of oil.
3. Add chicken and stir fry till light pink in color.
4. Add water so that all the pieces are fully covered.
5. Add Aniseed powder, Ginger powder, Black Cardamom, Cloves, Cinnamon and salt.
6. Boil till the chicken is somewhat tender.
7. Remove the pan from fire and let it cool a bit.
8. Strain through the strainer and separate chicken pieces and soup. Remove the chicken pieces from the masala (like aniseed powder, ginger powder and whole garam masala) and discard this masala.
9. Whip the yogurt well, add the soup and churn it well.
10. Take a heavy bottomed sauce pan, and heat the remaining oil.
11. When oil is hot, add pinch of Asafoetida, bay leaves and green cardamom. Fry it a little but do not get it burnt.
12. Now add the mixture of Yogurt and soup to oil and heat on high heat. Keep on stirring so that the yogurt does not crack or separate.
13. Let it boil for a few minutes and stir continuously.
14. Add the chicken pieces and let it boil for some more time or till the chicken pieces get soft and the gravy thickens a bit.
15. Before serving, add Garam masala and Mint leaves.
16. Enjoy with steamed rice or roti. |
