- • First take the chicken in one bowl and then add salt and sugar, 2pcs garlic, garam masala powder, black pepper, seeds of brown cardamom and butter......then grind them altogether and make the fine paste........
- • now keep the paste in fridge for 30 mins...... • Now take another bowl and mix curd, garlic powder, juice of garlic, fennel powder, cinnamon stick, green cardamom and cloves....
- • After 30 mins mix the egg into curd mixture and transfer it to a large vessel.......
- • Keep it on medium flame and keep stirring ...... after sometime mixture will become little thick and then add water, fresh mint, red chilli, bay leave and salt....... keep it on high flame and wait for the highest boiling point........
- • In the mean time we have to make the chicken ball ready.... rub oil on your palm and make the 1” chicken ball........ When gravy will come on the highest boiling point then slowly add chicken ball one by one...... and add ghee.....
- • Keep it on high flame for 15-20mins...... then chicken ball will become big and fluffy....... now reduce the flame low......
- • Take another frying pan and fry the onion paste...... • Add the fried onion and roasted mint into the gravy..... • Keep it boil for next 5-7mins......
- • Now ghee will float on the top of the gravy....... • And now our ‘Chicken Drop in curd rush’ is ready..... • Serve it with rumali roti or paratha...................
