Chicken: 500g (ideally leg pieces)
Hung curd: ½ container
Ground ginger: 1 tsp
Pulverized garlic: 1½ tsp
Mace powder: 1 tsp
Dark pepper powder: 1tsp
Red stew powder: 1 tbsp
Saffron strand: 8-10, rubbed and broke up in 2-3 tbsp of warm drain
Lime juice: 1-2 tsp
Poppy seed: ¼ container
Salt to taste
Sugar: 1 tsp
Oil: ¼ container
. Wash and clean the chicken pieces and pat it dry with kitchen fabric.
. SOak the poppy seed in 1/5 container warm water for 30 mins, secured. Deplete the water and make a fine glue of it. Keep it aside for later utilize.
. In a blending dish beat the curd. Blend in all rest fixings aside from meat, oil, poppy seed glue and sugar and beat well to make a smooth glue.
Dunk the chicken pieces in the curd blend. Rub the chicken pieces well to coat them from all sides. Permit it to rest for 4 hrs – 6 hrs in fridge.
. Remove the chicken and let it come to room temperature.
Take a non-stick wok and warmth oil in it on medium fire.
Presently shake off all marinade and include chicken pieces into the hot oil. Sear them on medium warmth. Try not to give the chicken pieces a chance to turn dark colored.
. Add sugar alongside the marinade and give it a decent mix.
. Continue singing revealed until oil drifts on top.
. Add poppy seed glue along withthe saffron injected drain and blend well so all pieces get covered with the glue.
.Continue cooking until chicken is done and oil isolates
On the off chance that your sauce has become scarce and chicken is as yet fixed sprinkle some warm water in the middle. What's more, if chicken is done and it is watery increment the fire to dissipate.