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Chicken
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Ghee
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2 1/2 cups
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Onion (sliced)
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4 counts
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Onion
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1.5 cup
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Garlic paste
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1 tab spoon
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Ginger paste
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4 tab spoons
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Mace paste
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¼ tea spoon
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Nutmeg paste
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½ count
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Cinnamon paste
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1 teaspoon
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Cardamom paste
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½ teaspoon
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Cloves paste
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3 counts
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Salt
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Sugar
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1 tab spoon
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Lemon juice
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2 tab spoons
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Plain yogurt
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1 cup
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Milk
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2 cups
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Keora or Rose Water
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2 tab spoons
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Saffron
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Lemon yellow color
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Heat the ghee and add the sliced onions. When browned, remove half the fried onions. After few minutes put the chicken in and fry until golden brown. Mix the yogurt with
other spices and add to the pot. Stir and cover. The chicken will release water. When the water dries up and the chicken is cooked, stir in high heat until the sauce thickens and the ghee separates. Add the reserved fried onions, sugar, lemon juice and keora and keep stirring for a few more minutes.
This can be made into Morog Polao by mixing this with polao.
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