Chicken doodh dulari

Chicken doodh dulari

Ingredients:
Chicken leg piece (boneless) ½ kg
Medium onion (chopped) 1
Water 1 cup
Green chili 3-4
Danedar khoya as required
Milk ¼ cup
Garlic (chopped) 4-5 cloves
Ginger (chopped) 1 medium piece
Kewra 1 tbsp
Tomato puree 1 tbsp
Fresh cream 2 tbsp
Ghee 3-4 tbsp
Paste ingredients:
Dry red chili 4-5
Bay leaves 1
Cloves 4-5
Cardamom 2-3
Water ¼ cup
Cinnamon 2 medium pieces
Mustard seeds 1 tsp
Sesame 1 tsp
Whole black pepper 1 tsp
Khushkhash 1 tbsp
Vinegar 1 tbsp
Salt to taste
Method:
Cut the chicken into cubes. Now in a hot water soak 4-5 dry red chili, 1 bay leave and 1 tbsp khushkhash. Now in a juicer blender put 1 tsp mustard seeds, 1 tsp sesame, 1 tsp whole black pepper, 2 pieces of cinnamon, 2-3 cardamom, 1 tbsp vinegar, ¼ cup water, soaked red chili, bay leave and khushkhash, mix it well till it becomes a thick paste. Marinate the chicken with the paste. Now in a wok heat 3-4 tbsp ghee and put 4-5 chopped garlic, 1 piece chopped ginger and 1 chopped onion, fry them for 3-4 minutes. Then add the marinated chicken with 1 cup water, cover the lid and let it cook. After 10-12 minutes remove the lid and add 1 tbsp tomato puree, 3-4 green chili, 25 gm khoya, ¼ cup milk and 1 tbsp kewra and salt to taste, cook on high flame. When the ghee comes up the dish is ready to serve.