Chooza Kesar Malaai

Chooza Kesar Malaai Ingredients

8 Breasts of squab; (spring	3 Cloves
; breasts), deboned	2 Black cardamom
; and pat dried (1.1	2 Bay leaves
; kg)	3 Blades mace
1 l Clear chicken stock	Salt to taste
4 Green cardamom

Instructions for Chooza Kesar Malaai

MMMMM--------------------FOR THE ONION PASTE------------------------- 150 g Onions 6 Flakes garlic; (12 g) 5 Cm; (10 g) ginger, ; sliced 4 Green chillies; deseeded and ; chopped fine Ghee for deep fryingMMMMM--------------------FOR THE ALMOND PASTE------------------------- 30 g Almonds; blanched and peeled Ghee for deep frying 3 tb Milk; (45 ml)MMMMM-----------------------FOR THE GRAVY---------------------------- 60 g Ghee 2 tb Butter; (30 g) 2 tb Mawa; crumbled (30 g) 1 ts White pepper powder; (5 g) 1/2 ts Dried ginger powder; (2 g) 1 tb Lemon juice; (15 ml) 1 ts Sugar; (5 g) 1/2 ts Green cardamom powder; (2 g) 1/4 ts Clove powder; (1 g) 1/4 ts Mace powder; (1 g) 200 ml Cream 2 dr Kewra essenceMMMMM----------------------FOR THE GARNISH--------------------------- A few strands saffron 1 tb Lukewarm milk; (15 ml) 1 tb Almond flakes; (15 g) A small bunch of coriander -leaves; chopped PUT the chicken stock in a pot, add green cardamom, cloves, black cardamom, bay leaves, mace and salt and bring to boil. Lower the heat. Add chicken and poach until the chicken is al dente (almost cooked) for about six minutes. Remove the chicken and keep aside. Reserve the stock to prepare the gravy. To prepare the onion paste: Quarter the onions, separate the layers and keep aside. Heat ghee in a kadai and deep fry all the ingredients until the onions are translucent and glossy. Remove to an absorbent paper to drain excess fat. Transfer to a blender and pulse until a smooth paste is obtained. Reserve the ghee. To prepare the almond paste: Reheat the reserved ghee and deep fry the almonds until light brown. Remove to an absorbent paper to drain excess fat. Grind them with the milk to a smooth paste. Reserve the ghee. To prepare the garnish: Soak the saffron and almond flakes in lukewarm milk. Heat 60 g of the reserved ghee and stir-fry the onion paste, followed by the almond paste, over low heat until a sheen appears on the surface (ensure that the pastes do not get coloured). Add the reserved stock, bring to a boil, lower the heat and simmer until reduced to half. Pass the gravy through a fine mesh soup strainer into a separate pan and keep aside. Melt butter in another pan and stir-fry the mawa over low heat for 15-20 seconds (ensure that the mawa does not get coloured). Add the strained gravy and bring to a boil. Lower the heat, add pepper powder and ginger powder. Stir well and simmer until the gravy reaches sauce consistency. Add lemon juice, sugar and the poached chicken. Bring to a boil. Lower the heat, add the green cardamom powder, clove powder and mace powder. Stir well. Add the cream and bring to a boil over medium heat, stirring continuously, until the gravy reaches sauce consistency. Remove from heat, add kewra essence and adjust the seasoning Garnish with saffron, almond flakes and coriander leaves. Converted by MC_Buster. NOTES : Boneless chicken served with a rich mawa-and-cream based sauce Converted by MM_Buster v2.0l.

Main Ingredient: ChickenCuisine: Uncategorized

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