Chicken Khubani | Apricot Chicken

Directions

• Into a grinder, add dry apricots (soaked overnight) 6 pc, water 3 tsp (leftover from soaked apricot), and grind it to make an apricot paste.
• Into a heating frying pan, add cooking oil 2 tbsp, butter 2 tbsp, bay leaf 1 pc, cinnamon stick 1 pc, black peppercorns 6 pcs, cloves 5 pcs, star anise 1 pc, green cardamom 3 pcs, chopped onion 1 pc, and fry the onions on high heat till light golden.
• Now, add ginger garlic paste 1 tbsp and let it cook until the raw smell goes.
• Add chopped tomato 1 pc and fry for about 2-3 minutes on medium to high heat.
• Add salt 1 tsp, turmeric powder 1/2 tsp, cumin powder 1/2 tsp, and coriander powder 1 tsp – cook 3 – 4 minutes until tomatoes get soft.
• Add the prepared apricot paste and let it cook for about 2-3 minutes on medium heat.
• Add chicken 500 gm and let it roast for about 5 minutes on high heat.
• Add the remaining soaked full apricot 6 pcs along with soaked water 1/2 cup.
• Add vinegar 1/2 tbsp and cover with a lid – let it cook for about 12-15 minutes on medium to high heat.
• Open the lid and add garam masala powder 1/2 tsp, chopped green chilies 3 pcs, cooking cream 2 tbsp – give it a quick boil 1 – 2 minutes on high heat and serve it hot with chapati or rice.