Ingredients
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500 grams chicken bones
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1 medium onion, roughly chopped
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1 medium carrot, roughly chopped
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1 bay leaf
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4 whole black peppercorns
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2 whole cloves
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4 green cardamom pods
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1 black cardamom pod
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1-inch (2½-cm) cinnamon stick
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2 tablespoons butter, at room temperature
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125 grams boneless chicken, cut into ½-inch (1-cm) cubes
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2 tablespoons maida (refined flour) or pastry flour
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1 tablespoon vegetable oil
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½ teaspoon cumin seeds
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1 teaspoon crushed fennel seeds
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10 cloves garlic, chopped
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½ teaspoon ground white pepper
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¾ teaspoon table salt
Directions
Steps
|
1
Done
10
|
Place a medium nonstick saucepan over high heat and add 4¼ cups (900 ml) water. |
|
2
Done
20
|
Boil for 20 minutes or until the liquid is reduced to 2½ cups (500 ml). |
|
3
Done
|
Place the same medium saucepan over high heat, add 1 tablespoon of the butter, and let it melt. |
|
4
Done
2
|
Put the remaining 1 tablespoon butter in the same pan over medium heat. Add the maida and sauté for 1 to 2 minutes. Set aside. |
|
5
Done
1
|
Place a nonstick saucepan over high heat, add the oil, and heat. When small bubbles appear at the bottom, add the cumin, fennel, and garlic. |
|
6
Done
4
|
Cook over high heat, stirring continuously, until the mixture comes to a boil. Lower the heat to medium, add the chicken, and simmer for 3 to 4 minutes. |
