Ingredients for Yasinbhai ki Dhagewali Chicken

750 gms Whole Chicken

2 Tbsp Ginger Garlic Paste

Some Salt

Some Cotton Thread to tie the Chicken

6 Green Cardamoms (Small)

3 Cloves

1 pc Cinnamon

Seeds of 2 Black Cardamoms

12 Black Pepper Corns

12 Cashews

2 Tsp Poppy Seeds (Optional)

1 Tbsp Coriander Seeds

1 Tsp Cumin

1 Tbsp Broken Wheat / Lapsi/ Daliya

6 Kashmiri Red Chillies

4 Big Tomatoes (Make a Puree)

3 Tbsp Cooking Oil

3 Bay Leaves

2 Tbsp Butter

2 Green Chillies

Salt to Taste

2 Tbsp Fresh Cream

Garnish with coriander and Serve

Steps for Yasinbhai ki Dhagewali Chicken

Make slits on the whole chicken. (do not cut the chicken). Please do not use big chicken.

Gently massage ginger garlic paste and salt on the chicken, make sure to fill the slits with the ginger garlic paste and also inside the chicken. Tie the chicken with thread as shown in the video and let it rest for at least 30 minutes to 1 hour.

Making of the masala powder: Mix together green cardamom, seeds of black cardamom, cloves, cinnamon, black peppercorns, cashew nuts, poppy seeds (optional), coriander seeds, broken wheat, cumin seeds, dry Red Chillies. Dry roast them on a low flame for 2 to 3 minutes. Allow it to cool, grind them to a powder and keep aside.

Grind the tomatoes to make a fine puree keep aside.

Cooking the chicken Take oil in a broad and deep pan. Add Bay leaves and fry for half a minute. Add marinated chicken and cook by covering it for 10 minutes on one side and then keep on turning and cooking it with closed lid. Till all sides of the chicken have been cooked for at least 30 minutes. At the tomato puree and and for the puree over the chicken occasionally with help of a spoon. Cover the lid and cook for 10 to 15 minutes on a low flame.

Meanwhile we will take butter in another pan and add green chillies (you can adjust the quantity of the chillies according to your taste). After 10 seconds at the grounded masala and salt. Keep the flame low and Roast the masalas stirring continuously for 3 to 4 minutes.

Add the fried masala along with half to 1 cup water to the chicken. Keep the flame low and mix well and keep on pouring the gravy over the chicken, add some fresh cream and cook with close lid for another 10 minutes on a low flame. Keep the consistency of the gravy according to your preference.. Garnish with fresh coriander leaves and serve.