Bake the chicken in preheated oven at 150 C for 35 minutes, till the skin turns pale brown or water from the chicken seals off.
Collect the broth and let the chicken cool to room temperature.
Shred the chicken after it cool.
Warm oil in a pan, add finely chopped onions and fry till they turn mild brown on medium heat. Add ginger garlic paste, saute for 1 minute. Add turmeric, garam masala, coriander powder, chilli powder and yogurt. Fry till oil separates.
Add shredded chicken, broth and desired amount of salt.
Let it boil till the gravy thickens and shredded chicken pieces are evenly coated with onion masala.
Turn off the heat and garnish with freshly chopped coriander leaves.
Recipe Courtesy: A Pinch Of Love
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.