Special Garam Masala: • Kaala Mutton Recipe Black Mutton Ma... Full written recipe of Kaala Chicken Prep time: 15-20 minutes Cooking time: 1hr 15 minutes Serves: 6-8 people Ingredients: Marination FRESH CORIANDER Green Coriander A SMALL HANDFUL GARLIC Garlic 10 Cloves Green Chilli Green chilli 2-3 nos. GINGER Ginger 2 INCH WATER WATER AS REQUIRED COUNTRY CHICKEN Gavathi Chicken 1 KG (CURRY CUT) SALT SALT TO TASTE TURMERIC POWDER Turmeric Powder ½ TSP Stock OIL Oil 2 TBSP ONION Onion 1 Medium Sized. (CHOPPED) WATER Water AS REQUIRED WATER Water AS REQUIRED Wet vatan Onion Onions 4 Medium Sized. DRY COCONUT Dry coconut ½ NO. GREEN CHILLI Green chilli 3 NOS. FRESH CORIANDER Green coriander A LARGE HANDFUL GARLIC Garlic 18-20 CLOVES GINGER Ginger 2 INCH WATER Water AS REQUIRED GARAM MASALA Garam Masala 2 TSP Cooked Masala OIL Oil 4-5 TBSP SPICY RED CHILLI POWDER Hot red chilli powder 1 TBSP SALT Salt A PINCH Final cooking SALT Salt IF REQUIRED LEMON JUICE Lemon juice OF HALF A LEMON SALT Salt IF REQUIRED LEMON JUICE Lemon juice JUICE OF HALF A LEMON GHEE Ghee 2 TBSP FRESH CORIANDER Green Coriander A HANDFUL (CHOPPED) Method: Make a fine paste of fresh coriander, ginger, garlic & green chillies using very litter water & add it to the chicken along with salt & turmeric powder, mix well & let the chicken marinate until you do the further processes. To make the stock, set a large stock pot or handi over high flame & let it get hot, then add oil & let it heat up as well. Further add the onion & cook it over high flame until it turns light golden brown. Add the marinated chicken, stir well & cook it over high flame for 4-5 minutes while stirring it & until the chicken starts to release some water. Further place a large parat over the vessel or any large plate than can hold water & add water on top of it & let the chicken cook over low flame. Once the water added on the top gets hot, take off the lid & stir well, add the heated up water in the chicken, then put the lid back on & pour more water on it. Cook it like this until the chicken is 90% cooked & enough stock is prepared. Then strain the chicken out from the vessel & transfer it into a bowl, boiled chicken & stock is ready, the chicken will be used to make chicken sukkha & the stock will be used to make the rassa & some of it will also be used for the sukkha. To make the vet vatan, place a papad jaali or a net on the flame & place the onions (cut the tops & roots, also make a few slits on them), dry coconut & green chillies, roast them over direct flame until they charred. . The chillies will get charred in a few seconds, transfer them onto a chopping board & then the dry coconut, the coconut will catch flames due to it's oil content so fan it uses a pair of tongs. The onions will take a couple of minutes, keep turning them using tongs & once cooked transfer them onto a chopping board as well. Let all these ingredients cool down for a few minutes, then roughly chop & add them into a mixer jar along with the remaining ingredients of the vatan & grind it into a smooth paste, make sure you use very minimal water. Set an iron kadhai (you can also use other kadhai but iron kadhai helps to achieve that dark color better) & let it get hot, add the oil & let it heat up as well. Add the spicy red chilli powder, give it a quick stir & immediately add the vatan & salt, stir well & cook over high flame while stirring continuously until it becomes crumbly & dark in colour, some amount of oil will also get separated. Once the vatan is cooked, take 30% of the vatan & add it into a separate kadhai to make the rassa, add 70% of the chicken stock in that kadhai & mix well, switch on the flame let the rassa come to boil. Meanwhile add the chicken in the iron kadhai along with the remaining stock to make the chicken sukkha, stir well & cook until the chicken is fully cooked & the consistency thickens. Once cooked, taste & adjust salt if required, add lemon juice & mix well. Taste & adjust salt in the rassa once it comes to boil & add lemon juice. Set a small tadka pan over high heat & add ghee, let the ghee get hot then pour half of it on the chicken sukkha & remaining in the rassa, stir both the preparations well & fresh coriander. Your delicious Kaala Chicken with rassa is ready, serve them hot along with jowar bhakri (or any other bhakri of your choice), rice & solkadhi. #YFL #SanjyotKeer #KaalaChicken The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Follow us on all platforms: Facebook - https://bit.ly/3o6alLt Instagram - https https://bit.ly/2RFkL8z Follow my personal handles here: (Chef Sanjyot Keer) Facebook - https://bit.ly/3tpjqQA​​​​​ Instagram - https://bit.ly/3o0FZK8 Twitter - https://bit.ly/33qQpJN Intro 0:00 Marination 1:58 Ch