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Name: Chooza Kesar Malaai
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 3 Cloves; ; and pat dried (1.1; ; kg); ; breasts), deboned; 8 Breasts of squab; (spring; 1 l Clear chicken stock; 2 Black cardamom; 2 Bay Leaves; 3 Blades mace; Salt to taste; 4 Green cardamom

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INGREDIENTS

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

Servings

INSTRUCTIONS

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. NOTES : Boneless chicken served with a rich mawa-and-cream based sauce

NOTES

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Chooza Kesar Malaai

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

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.        NOTES : Boneless chicken served with a rich mawa-and-cream based sauce

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Nutrition

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Serving Size: 1 Serving (9g)
Recipe Makes: 4 servings

Calories: 27
Calories from Fat: 12 (44%)

Amt Per Serving		% DV

	Total Fat 1.3g	2 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.4g
Cholesterol 0mg		0 %
Sodium 52.2mg		2 %
Potassium 83.8mg		2 %
Total Carbohydrate 5.6g		2 %
	Dietary Fiber 2.7g	11 %
	Sugars, other 2.9g
Protein 0.6g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 27

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