While this is quite the delicacy in Parsi homes across India, not many of us growing up in Karachi have ever prepared this. But we can all enjoy different ways to cook chicken and its lovely to revive old lost family recipes.
I always wonder if this was where butter chicken was concocted from!!
1.5 kg chicken in 8 pieces - skinless bone in marinated in the marinade of
1 1/2 tsp ginger paste
1 1/2 tsp garlic paste
1 tsp chillie powder
1/ 2tsp cinnamon powder
1/2 tsp cardamom powder
1/4 tsp clove powder
1/2 tsp salt
In a pan heat a tbsp of oil.
Gently cook the chicken on a low heat till tender. Add water if needed.
1/2 cup whole milk or cream
100 gram paneer
100 gm mava khoya.
2 tbsp raisins
2 tbsp cashew nut
Spoon this into the chicken and allow it to simmer for another 10 minutes.
Pour a tablespoon of hot melted butter all over and serve.
If you do not find khoya or mava you can use extra paneer.
Substitute cashew for almond or walnut.
Substitute raisins for dry apricot - seedless kobani, dates or even figs.
Colour and flavour may vary with substitutions.