Ulta Handi Chicken in Jaipur❤️ 🔥

Ingredients

• 2 kg Chicken Pieces (bone‑in, skin removed)
• 500 g Plain Yogurt (full‑fat, at room temperature)
• 100 ml Desi Ghee (pure, melted)
• 200 ml Milk (whole milk, warmed)
• 5 pcs Saffron Threads (soaked in warm milk)
• 2 large Onion (roughly chopped)
• 3 tbsp Ginger‑Garlic Paste (store‑bought or homemade)
• 10 pcs Almonds (blanched and ground into a paste)
• 1 tsp Cumin Seeds
• 1 tsp Black Peppercorns
• 4 pcs Cloves
• 1 small Cinnamon Stick
• 2 pcs Star Anise
• 6 pcs Cardamom Pods (green, split)
• 1 tsp Turmeric Powder
• 2 tsp Red Chili Powder (adjust to heat preference)
• 2 tsp Coriander Powder
• 1 tsp Black Pepper Powder
• 0.5 tsp Cardamom Powder
• 1 tsp Garam Masala
• 2 tsp Salt (or to taste)
• 2 tbsp Fresh Mint Leaves (chopped)
• 2 tbsp Fresh Coriander Leaves (for final tadka)
• 2 pcs Charcoal Briquettes (for dum sealing, optional)

Instructions

1. Prepare the Spice Paste

   In a blender, combine the chopped onion, cumin seeds, black peppercorns, almonds, clove, cinnamon stick, star anise, and cardamom pods. Blend to a smooth paste adding a splash of water if needed.

   Time: PT10M

2. Sauté the Paste in Ghee

   Heat 30 ml of ghee in the heavy‑bottom pot over medium heat. Add the prepared onion‑spice paste and sauté until deep brown and fragrant, about 8 minutes.

   Time: PT8M

   Temperature: Medium heat

3. Add Ginger‑Garlic Paste and Dry Spices

   Stir in the ginger‑garlic paste, then add salt, red chili powder, turmeric, coriander powder, black pepper powder, cardamom powder, and garam masala. Cook for another 2 minutes until the spices release their aroma.

   Time: PT2M

   Temperature: Medium heat

4. Incorporate Yogurt and Mint

   Add the 500 g of plain yogurt and chopped mint leaves to the pot. Mix well until the yogurt is fully integrated and the mixture looks creamy.

   Time: PT3M

   Temperature: Medium heat

5. Add Ghee, Milk‑Saffron, and Chicken

   Pour in the remaining ghee, the milk infused with saffron, and the 2 kg of chicken pieces. Stir to coat every piece with the sauce.

   Time: PT5M

   Temperature: Medium heat

6. Marinate Briefly

   Cover the pot and let the chicken rest in the sauce for 15 minutes. This allows the flavors to penetrate the meat.

   Time: PT15M

7. Slow Cook on Low Heat

   Place the pot on the lowest stove setting, cover tightly with its lid and a sheet of aluminum foil to trap steam. Simmer gently for 1 hour, stirring gently every 15 minutes to prevent sticking.

   Time: PT1H

   Temperature: Low heat

8. Seal with Charcoal (Dum)

   Heat two charcoal briquettes until red hot, place them in a small metal tray, and set the tray on top of the pot. Drizzle a teaspoon of ghee over the hot coals and add a few cloves. Cover again and let the sealed pot cook for 10‑15 minutes.

   Time: PT15M

9. Finish with Coriander Tadka

   Remove the pot from heat. In a small pan, heat 1 tbsp ghee, add a pinch of cloves and fresh coriander leaves, fry for 10 seconds, then pour over the chicken. Gently stir.

   Time: PT2M

   Temperature: Medium heat

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

8 g

Fat

30 g

Fiber

1 g