Ghiya Chicken Chicken Curry Sanjeev Kapoor Khazana

Ghiya chicken, a combo recipe which features two heroes together making it double the masaledaar fun. Pair it with a classic roti and make your meal enjoyable.

GHIYA CHICKEN

Ingredients

500 grams bottle gourd (doodhi / ghiya), peeled and cut into 1 inch cubes
750 grams chicken, cut into 2 inch pieces on the bone
2 tbsps ghee
10-12 black peppercorns
4-5 green cardamoms
1 black cardamom
1 inch cinnamon stick, broken
2 bay leaves
1 tsps caraway seeds (shahi jeera)
3 medium onions, thinly sliced
Salt to taste
1 tbsps ginger-garlic paste
2 medium tomatoes, thinly sliced
tsp turmeric powder
2 tsps coriander powder
1 tsp red chilli powder
1 tsp cumin powder
1 tsp garam masala powder
2-3 green chillies, slit
cup fresh mint leaves
2-3 tbsps chopped fresh coriander leaves
Paranthe to serve

Method

1. Heat ghee in a pressure cooker, add black peppercorns, green cardamoms, black cardamom, cinnamon stick, bay leaves, and caraway seeds and saut till fragrant.
2. Add onions and salt and mix well. Cook till golden brown.
3. Add ginger-garlic paste, mix and saut for 1-2 minutes.
4. Stir in the tomatoes and cook till soft and pulpy.
5. Add turmeric powder, coriander powder, red chilli powder, cumin powder, and garam masala powder and mix well. Cook for 1-2 minutes.
6. Add bottle gourd, and saut for 2-3 minutes. Add the chicken, saut on high heat for 3-4 minutes.
7. Add 1 cups hot water, mix, cover and cook on medium heat, under pressure till 3-4 whistles are released.
8. Switch the heat and allow the pressure to reduce completely.
9. Open the cooker, add green chillies, and coriander leaves. Switch the heat on and cook for 1-2 minutes.
10. Transfer the gravy in a serving bowl. Serve hot with paranthe.

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