1 kg chicken 2-3 potatoes cut in quarters 4 carrots, thickly sliced2 tablespoon dried thyme 3 tablespoon finely chopped mint1 tablespoon finely chopped basil4 tablespoon finely fresh dhania (coriander) 1 ½ cup vegetable or chicken stock 1 tablespoon oil1 tablespoon ghee (Clarified butter) Whole spices1 green Elachi (cardomom) 1 cinnamon stick ¼ teaspoon pepper corn Marinate chicken with 1 teaspoon lemon pepper 1 teaspoon Robertson chicken spice 2 tablespoon yoghurt 2 tablespoon mayonnaise lite½ green masala 1 teaspoon fine dhania (coriander) ½ teaspoon garam masala¼ teaspoon tumeric 2 tablespoon Worcestershire sauce ½ teaspoon Kashmiri masala 1 tablespoon vinegar ½ teaspoon lemon juice
Heat oil and ghee (Clarified butter), add whole spices. Braise for 2 minutes. Add marinated chicken, potatoes, carrots and spices. Mix well then add fresh dhania (coriander), mint, thyme and basil. Mix again. Add chicken stock and cook till vegetables are soft and there isn’t too much water left behind.