Ingredients

• 1 medium sized chicken
• 250 gms - sour curd
• 1 tbsp - each of garam masala, cumin and coriander seeds
• 1.5 tsp - each of nutmeg and mace
• 1 tsp - powdered jeera
• 1 tsp - turmeric powder, salt and chilli powder to taste
• 1 piece ginger
• 4 flakes garlic
• 1 large onion
• 4 green chillies
• 12 tbsps - ghee, a few drops of milk(blanched)
• 50 gms - tomatoes
• 2 to 3 tbsp - thick tamarind water
• 2 handfuls coriander leaves

How to Make Sultana Chicken

• Beat the curd well and add all the spices and salt into it.
• Let the chicken marinate in this mixture for 4 hours.
• Grind the ginger, garlic, onion and green chillies to a paste.
• Place the marinated chicken in a pan.
• Cover with hot water and cook till the chicken turns tender and completely dry.
• Then add 3 tbsps of hot ghee into it and fry to a rich, golden colour.
• Remove from the fire and keep warm.
• Now heat 4 tbsps of ghee separately and fry the onion paste, sprinkling a little milk occasionally till it turns golden brown.
• Add the tomatoes and cook till the ghee floats on the top.
• Add the chicken, mix well, and then add tamarind water.
• Cover and simmer till the chicken turns almost dry.
• Serve hot, sprinkled with fresh coriander leaves.