Chicken Saravle Recipe

Chicken saravle is a must have in Eid brunch at my place along with sheer khurma and saandan (recipes on the way!). This is that one dish I can live my whole life on! Chicken saravle are so sinfully rich in flavours that you just can't resist them. Besides the taste they're also packed with nutrients and will make you feel stuffed in just a few bites. We usually pair chicken saravle with alnipani (the salt free chicken clear soup) for brunch on weekends and that's our most favourite comfort food. Just yummy!! So here is the

Recipe of Chicken Saravle

Ingredients:

1/2 kg saravle
1 whole chicken(preferably organic) cut into pieces
2 medium sized onions
2 tablespoons ginger-garlic paste
1/2 teaspoon Salt (as there's salt in saravle already)
3×2" sticks of cinnamon
12-15 black peppercorns
1-1/2 teaspoon fennel seeds powder
1/2 teaspoon turmeric powder
1 tablespoon sugar
3 tablespoons pure ghee
1 cup coconut milk
1/2 cup water

Method:

1. Clean and wash the chicken pieces and keep aside.
2. Peel wash and make paste of the onions using very little water.
3. Heat pure ghee in a heavy bottomed pot. Then add cinnamon sticks and black pepper corns. Sauté onion paste till pink then add ginger-garlic paste and add fennel seeds powder, turmeric powder, salt and sugar mix well and then add chicken pieces and stir fry till chicken turns white. Keep the flame medium to low. Then add coconut milk and water, cover and let it cook till chicken is almost done.
4. Finally add saravle and mix carefully with wooden spatula till everything is well coated with masala. Cover and let it cook on very low flame for 15-20 minutes. The saravle should be soft and done by now. Turn off the flame and serve warm.