Mallika-e-chicken (royal chicken gravy )

cooking time : 30 to 35 minutes .

preparation time : 10 minutes 

ingredients :

skin less chicken pieces                   1 kg
oil                                                                    1/2 cup
onion                                                                  1 medium size chopped 
butter                                                                    2 tbsp
grated coconut                                                    1 tbsp
khoya                                                                 2 tbsp grated 
salt to taste 
fresh cream                                                2 tbsp
tomato puree                                                          1 cup



to make paste :   (1)     

poppy seeds                             2 tsp ( soaked in water for 10 minutes )
onion                                        1 medium size .
ginger garlic paste                    1 tbsp
red chilly powder                      1 tsp
kashmiri red chilly powder         1 tsp
clove                                             3 
black pepper                               4 -6
green chilly                                       1
mace                                            1 inch 
brown cardamom                        1 (peeled )
caraway  seeds                                 1/2 tsp
green cardamom                                3 (peeled )

to make paste :       ( 2)

fox nuts (makhana )                     10 -12
grated coconut                                 2 tbsp
butter                                              1 tbsp

to garnish :

cream                                        1 tsp
green chilly slice                              1
butter                                         1 tsp






method :


step 1 :

• heat up a heavy bottom pan add 1/2 cup oil and 2 tbsp butter . when butter melt add 1 finely chopped onion and stir till onion get transparent .
• now add skin less chicken pieces  and stir foe 1 minute . slow down flame and lid the pan and cook for 5 minutes keep stir in between  .

step 2 :

• in a mixture jar take 1 tsp poppy seeds (soaked ), 1 medium size onion , 1 tbsp ginger garlic paste , 1 tsp red chilly powder , 1 tsp kashmiri red chilly powder , 1 green chilly , 1 inch Cinnamon stick ,2 clove ,3 -4 black pepper , 1 inch mace , 1 brown cardamom , 1/2 tsp caraway seed , and 3 green green cardamom , and 2 tbsp water and make fine paste .

step 3 :

• pour this paste into chicken being cooked . and stir . again cover and cook on medium heat for 3 minutes .keep stir in between .

step 4 :

• in a pan heat up 1 tbsp butter . add fox nuts (makhane) and sauté for 1 minutes . close the heat and add grated coconut and stir for a while . now take this into blender jar and add 2 tbsp of water and run it . make fine paste . set aside .

step 5 :

• in chicken pieces being cooked add 2 tbsp khoya , and 1 tbsp cream stir well . add tomato puree and mix and cover the pan for 2 minutes more .
• while oils come out from chicken add prepared  fox nuts and coconut paste and stir well .
• add salt and 1/2 cup of water .and cover and cook for more 5 to 7 minutes .

step 6 :

• at the end while oil come out at the top layer of chicken gravy . close the flame . remove it in serving bowl and garnish with cream green chilly slice and butter.
• serve hot with any naan , or rice , steam rice .