Ingredients:
6 – 8 – Chicken legs
750 ml – Milk
1 tsp – Black Pepper Powder
100ml – Amul Cream
50g – Butter
50g – Ginger
2 – 3 – Green Chilies
To taste – Kesar (saffron)
15-20 – Cashews
2 tsp – Khaskhas (white poppy seeds)
1 tsp – Garlic Paste
For Club Paratha:
½ tsp – Hing (asafoetida)
½ tsp – Saunf (Fennel seeds)
1 cup – Flour
½ cup – Besan (Gram Flour)
½ cup – Suji (Semolina)
½ tsp – Jeera
½ tsp – Haldi (turmeric)
½ lt – Refined Oil
½ tsp – Kasuri Methi
To taste – Salt
Method:
Boil milk in a kadhai. Once milk is warm add ginger, garlic and green chilies. Roast chicken in another pan with garlic, butter, black pepper till it turns golden brown. Add the chicken into the boiling milk and let it cook.
Roast khaskhas in another pan Make a paste of roasted khaskhas and cashews. Add the paste to the milk. Add salt as per taste. Add cream, butter and saffron (saffron has to be mixed in 1tbspoon of water before adding it in the gravy)
For Paratha:
Mix all the ingredients and add water to knead into dough for the parathas. Make balls and roll out and roast on the tavaa.
Source – lifestyle.yahoo.
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