Chicken Ruhani

Step 1: Prepare the Paste

Combine 8-10 cashews, 8-10 almonds, 5-6 green cardamom pods, 3-4 cloves, 0.5 tsp black peppercorns, and 1 tsp desiccated coconut in a grinder. Add a little water and blend into a smooth paste. Set aside.

Step 2: Marinate the Chicken

In a large bowl, add 1 kg chicken. Add 1-inch cinnamon stick, 1 tsp cumin seeds, 2 tsp coriander powder, 1 tsp salt, 1 tsp cumin powder, 0.5 tsp turmeric powder, 1 heaped tsp Kashmiri red chili powder, 1 heaped tsp regular red chili powder, 0.5 tsp garam masala powder, 150g fried onions, the prepared nut-coconut paste, 2 tbsp ginger-garlic paste, 1 cup yogurt, chopped fresh coriander leaves, 4-5 slit green chilies, 0.5 cup oil (preferably the oil used for frying onions), and 2 bay leaves.

Step 3: Mix and Marinate

Mix all ingredients thoroughly with the chicken, ensuring each piece is well coated. Marinate for a minimum of 30 minutes, or ideally 2-3 hours, or even overnight in the refrigerator for best results.

Step 4: Initial Cooking

Transfer the marinated chicken to a cooking pot. Place the pot on a gas stove and cook on high flame for 4-5 minutes, stirring continuously until it comes to a boil and the mixture is well combined.

Step 5: Slow Cook

Cover the pot with a lid and reduce the flame to low. Cook for approximately 20 minutes, or until the chicken is 100% cooked and tender. The chicken will release its own juices.

Step 6: Bhuno (Sauté)

Remove the lid. Increase the flame to high and bhuno (sauté) the chicken for 5-10 minutes until the oil separates from the gravy and the gravy thickens to your desired consistency. Stir occasionally to prevent sticking.

Step 7: Add Smoky Flavor (Optional)

Create a small space in the center of the chicken. Place a small heatproof bowl in this space. Put a burning piece of charcoal in the bowl and place 2-3 cloves on top of the charcoal. Pour 1 tsp of oil or ghee over the cloves and charcoal.

Step 8: Infuse Smoke

Immediately cover the pot with a lid to trap the smoke. Let it infuse for 7-8 minutes to impart a rich smoky flavor to the chicken.

Step 9: Finish and Garnish

Remove the lid and carefully take out the charcoal bowl. Discard the bay leaves. Garnish with fresh chopped coriander leaves (and additional green chilies if desired).

Step 10: Serve

Serve the delicious Chicken Ruhani hot with roti, naan, or kulche.

• Marinate the chicken overnight for the best flavor and tender texture.

• Use ghee instead of oil for the smoky flavor infusion to enhance the aroma.

• Adjust the quantity of green chilies and red chili powder according to your spice preference.

• Add a little water during the bhuno (sautéing) step if you prefer a thinner gravy consistency.