Chicken Pasanda

Ingredients:

• 500 grams chicken with bone (cut into medium pieces) 
• 1/2 tsp. green cardamom (crushed)
• 1/4" cinnamon stick
• 1/4 tsp. mace powder
• 1/4 tsp. cinnamon powder
• 1 tbsp. pure ghee
• 5 tbsp. oil
•  Salt to taste
• 100 ml warm water

For marination:

• 1 cup onion paste
• 2 tbsp. green papaya paste 
• 2 tbsp. garlic paste
• 1 tbsp. ginger paste
• 1/4 cup plain yogurt
• 1 tbsp. red chili powder
• 1 tsp. kewra water
• 4 drops meetha attar
• 1/4 tsp. sugar

Making Procedure:

Clean and wash the chicken and put it into a colander for 30 minutes. Then marinate the chicken with all the ingredients of the marination list and keep it in refrigerator for 1 hours .

Heat oil and ghee (together) in a pan and add cinnamon stick, crushed green cardamom. Now add marinated chicken, mace powder, cinnamon powder and stir well. Fry it for 7-10 minutes on high heat (stir occasionally).

Reduce the heat to medium and fry another 10 minutes. Then add salt and mix well. Cook it covered for 15 minutes. Then open the lid; add 50 ml water. Mix well and again close the lid and cook for 12-15 minutes on medium heat.

After that add remaining water, stir well and cook it covered on low flame until the chicken is soft well and the oil separates (stir occasionally).

Serve hot with Shahi Green Peas Pulao or any other pulao.