Recipe Cook Time
|:||1 Hour 15 Minutes|
For dry roasting the spices:
Heat a pan, add peppercorns, black cardamom, cassia, green cardamom, cloves, nutmeg and roast them. Use a mortar and pestle to ground the spices.
For the gravy base:
Heat a pan, add ghee and sweat out the onions till they are a creamy yellow-white. Mix garlic, ginger and keep stirring. Add 2 teaspoons of the grounded spices and mix well.
Add coriander powder, turmeric, jeera powder, sea salt (to taste) and toast the spices on high flame. Add water to deglaze the pan and cook out the masala.
Add the yogurt to this mix slowly while stirring. Then mix in the almond paste. It can be prepared at home by blanching almonds, peeling them and grinding with water.
Add the saffron infused milk and stir till gravy thickens. Then add the apricots and a pinch of rock salt. Keep stirring.
Make incisions on the chicken with a knife and add to the gravy to poach. Add the cooled down tempering to the gravy. Let this simmer on low flame for 30-40 minutes till the chicken is coming off the bone. Uncover the pan for the last ten minutes of cooking till the gravy has reduced and thickened.
Put the chicken pieces in a bowl and strain the gravy on top using a colander. Garnish and serve hot.
For the tempering:
Heat the ghee in a pan for the tadka and add green cardamom and kashmiri chilli. Let it cool and ad to the gravy
For the garnish:
Put the ghee in a pan and heat it. Add chillies and mint leaves and cook till it's crispy.