Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, probably the best chicken dish you'll ever make. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
I just wanted to make a simple Chicken Rezala. But one thing led to another. I think the restaurant was called Armenia.
Probably the best chicken dish you'll ever make is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. Probably the best chicken dish you'll ever make is something which I’ve loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we must prepare a few components. You can cook probably the best chicken dish you'll ever make using 17 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Probably the best chicken dish you'll ever make:
- Make ready 1.5 kg Whole chicken ,
- Get 3 cups Cashew nuts ,
- Take 3 tbsps Aniseed ,
- Make ready 4 Red onions (medium sized),
- Take 4 pods Garlic ,
- Make ready 3 cups Yoghurt ,
- Make ready 3 Green chillies ,
- Get 1 Cinnamon , stick
- Take 3 Cloves ,
- Prepare 3 Bay leaves ,
- Prepare 10 White peppercorns ,
- Prepare 1 tsp Saffron threads ,
- Get 1 tbsp Rose water ,
- Prepare 3 tbsps Ghee ,
- Prepare 1 tbsp Cooking oil ,
- Take 3 - 4 chillies Red ,
- Prepare to taste Salt
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Instructions to make Probably the best chicken dish you'll ever make:
- Finely chop two of the onions and the garlic. Crush the white peppercorns in a pestle.
- Skin and bone the chicken and cut into medium-sized pieces.
- To make the marinade, mix the yoghurt, garlic, finely chopped onions, crushed peppercorns and salt in a bowl.
- Add the chicken, and toss till all the pieces are evenly coated. Stretch cling wrap over the bowl and marinate in the cool section of the fridge for about an hour.
- Meanwhile, roughly chop the remaining two onions.
- Powder the aniseed first in a spice grinder, and then combine in a blender with the cashew nuts, roughly chopped onions and green chillies. Blend to a fine paste, adding a little water if necessary.
- Soak the saffron threads in two tablespoons of lukewarm water.
- Take the chicken out of the fridge, and carefully clean the marinade off each piece with your fingers. Blend the marinade into a fine liquid.
- Heat a tablespoon of cooking oil with 2 tbsps of ghee, and when it is smoking, add the cinnamon, cloves and bay leaves.Stir for half a minute or so, and then add the chicken pieces. Stir till they change color and become white.
- Add the cashew-nut-onion-aniseed-chilly paste. Lower the heat and stir for about a minute and then add the yoghurt of the marinade. Add salt as appropriate, since the marinade was already salted.
- Add hot water to thin the gravy, lower the heat and cook covered until the chicken pieces are cooked. If the gravy thickens in this process, add some more hot water to thin it to a pancake batter like consistency. Towards the end, remove the bay leaves and the cinnamon sticks.
- Add the saffron liquid and threads, and the rose water, and stir gently.
- Before serving, heat up the remaining ghee, and when it is smoking, add the dry red chillies. Remember, chillies blacken in microseconds.
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