Recipe Cook Time
Char the aromatics (dry roast) like cubed onions, smashed garlic cloves, ginger, green chillies and chopped coriander leaves and give it a nice toss.
Set aside in a bowl when done.
Next, dry roast the whole spices like cloves, cardamom pods, large cardamom, black peppercorns, coriander seeds, cumin seeds and cinnamon.
While the spices are dry roasting, you can begin to marinate the chicken with some refined oil, salt and turmeric powder.
Give it a good mix with your fingers and set aside.
Put the dry roasted spices in a mortar and pestle and grind to a nice coarse powder. Add the charred aromatics to the dry spices.
Add some salt and oil and grind the spices and the aromatic into a nice paste. Keep aside.
In a pan heat up 1 Tbsp of oil and add 4-5 green cardamoms.
Let them fry nicely and also add some raisins.
In the bowl in which the chicken is marinating add the aromatics-spice mix you just ground.
Add the yogurt. Coat the chicken well with both the masala and curd.
Now gently add marinated chicken in the pan with the cardamom and raisins.
Cover it and let it simmer till the chicken cooks.