This is the same recipe as Mutton Kosha but with slight variations. When I made it last for 15 people, I was at it for 2.5 to 3 hours. Really, chicken, that long. Well if you have in mind the texture and color of the chicken, how oil has separated and the richness of the base spices you got to wait. Don’t rush it thinking chicken cooks fast. Of course it does, but for this dish you gotta keep going

Ingredients:

Chicken – 2 Pounds or 40 small pieces

Mustard Oil – 4 Tablespoons

Onion – 3 large sliced thin

Tomato – 2 diced

Ginger Garlic Paste – 4 Tablespoons

Dry Red Chilli – 2 Teaspoon (to taste)

Green Chilli – 4

Cloves – 8

Green Cardamom – 8

Bay leaf – 2

Cinnamon – 2×1 inch sticks

Chilli Powder – 2 Teaspoon

Garam Masala Powder – 1 Teaspoon

Clarified Butter (Indian Ghee) – 1/2 Cup

Sugar – to taste

Salt – salt to taste

Black Pepper Powder – 2 teaspoons

For the Marinade –

Mustard oil – 4 Tablespoons

Turmeric – 1 teaspoon

Hung Curd – 1 cup

Steps:

• Clean and cut the chicken pieces into smaller pieces if too big using shearing scissors or a sharp carving knife.
• Marinate the chicken – mix Mustard oil, Turmeric and hung curd in a mixing bowl and add in the chicken. Close the lid and keep in the fridge for 4 hours depending on how much time you have.
• Take the marinated chicken out 30 minutes before cooking to come closer to room temperature.
• Heat the mustard oil on medium flame and add dry red chillis, cloves, cardamom, cinnamon and bay leaf. Add sugar, salt and black pepper. Add onions and Saute till the onions are translucent and redish in color.
• Add ginger garlic and chilli paste and saute till the aroma of ginger reduces.
• Add the marinated chicken, turmeric powder, chilli powder and garam masala and mix well. Add tomato puree and cook for 10 to 15 minutes mixing in between
• Add 1 to 2 cups water and mix depending on the consistency you want. Reduce to simmer and check the salt and sugar and add to adjust taste as needed.
• Cook in low flame with lid on till the oil separates on top, consistency of the gravy becomes thick. Keep mixing in between. You can cook all the way to a really thick/ slightly dry consistency. You can tell the dish is ready when the chicken pieces look is soft and the consistency is not watery and oil has separated. I keep going till the chicken loses its smooth texture, turns brownish in color. Check again and adjust for salt. This can take up to an hour. Alternatively cook in a pressure cooker and this will require lesser time.
• Add the clarified butter and garnish with chopped coriander.
• Serve hot, tastes even better the next day!