Lipta hua Chicken
Cuisine: North Indian

Lipta hua Chicken
  1. Chicken 850gms
  2. For marination – 4 tbsp curd, 2 tsp freshly ground garam masala, 2 tsp kashmiri chilli powder, 2 tsp freshly ground jeera powder, salt to taste.
  3. 2 bay leaf
  4. 1 cinnamon stick
  5. 2 black cardamom
  6. Whole jeera 2 tsp
  7. 4 green cardamom
  8. Paste of ginger garlic green chilli –  4 tsp
  9. 6 medium sized finely sliced onions
  10. 4 medium sized tomatoes pureed
  11. 1 tsp turmeric powder
  12. 1 tsp garam masala
  13. 1 tsp red chilli powder
  14. 2 tbsp coriander powder
  15. 4 green chillies cut in roundels
  16. Coriander leaves for garnishing
  17. Oil 4-5 tbsp
  18. Salt to taste

  1. Marinate chicken as per point no.2 of ingredients and keep it aside for 3-4 hours
  2. Now heat oil in thick bottomed vessel and add whole garam masalas from point no.3 to point no.7 of ingredients, until splutter.
  3. Now add ginger garlic and green chilli paste, sauté for 2 mins and add finely sliced onions and bhuno until good brown colour.
  4. Now add all the powdered masalas and bhuno for 3-4 minutes on high heat. Add pureed tomatoes and cook till raw smell of tomatoes is gone.
  5. Now add marinated chicken and bhuno on high heat for about 8-10 minutes.
  6. Bhuno till oil separates and then add boiling water as per the desired consistency, I wanted this chicken to be lipta hua that’s why added 2 cups of water (approx 350 ml)
  7. Low down the flame and allow chicken to simmer and cook until tender.
  8. Garnish with green chilli roundels and coriander leaves.
  9. Serve hot with phulkas, rumali rotis and rice.

About the Author
Piyush Wadhwani Piyush Wadhwani