Chicken- 1 kg with bone (medium sized pieces)
Onion- 6 (medium sized, cut into thin slices)
Slit green chilies- 5-6 (or adjust according to your tolerance)
Black peppercorn- 1/2 tsp (roughly crushed)
Kashmiri mirch powder- 1/2 tsp
Green cardamoms- 4-5 (roughly crushed)
Cinnamon- Two 1” pieces
Bay leaf- 1
Turmeric powder- ½ tsp
Sugar- ½ tsp
Yogurt- 200g (beaten)
Ginger paste- 1 tbsp
Garlic paste- 1 tbsp
Black peppercorn powder- ½ tsp
Salt- ½ tsp
Mustard oil- 1tsp
In a frying pan heat 1 tbsp of mustard oil, add half of the onions & fry on medium flame till golden brown in color. Remove from the heat & keep aside. Let it be cooled for some time.
Now add everything mentioned for ‘marinate’ with the freshly washed pieces of chicken. Add the fried onions. Mix well, keep aside or store in the fridge for 3-4 hrs. I kept overnight.
Heat 4 tbsp oil in a deep frying pan. Temper with bay leaf, green cardamoms, cinnamon, cloves & black peppercorn. Add rest of the onions, sauté till light brown in color. Next to add the marinated chicken pieces, don’t add the marinade, add only chicken pieces this time. Add green chilies, turmeric powder & kashmiri mirch powder. Mix & fry on medium flame for 10-15 minutes. Now add the marinade. Mix, cover & cook on low flame till the chicken is boiled. Keep stirring in between. Add salt when chicken is half cooked, mix well, cook till done. Add sugar at the end. Mix & cook for 2-3 minutes more. Remove from heat. Your delicious ‘Yogurt Chicken’ is ready.
Serve hot with pulao, fried rice or plain steamed rice. This dish goes well with naans, puris & rotis too.
I cooked this chicken preparation without water, as yogurt releases much water during the time of cooking. So I didn’t feel to add more water. The gravy was medium thick, tastes excellent. If you feel to add water, add hot water when the chicken is half cooked.