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SHAB-DAIG
Shabdeg is a traditional Kashmiri winter delicacy, slow-cooked to perfection for deep, aromatic flavors. Made with tender meats like mutton or chicken and hearty vegetables such as pumpkin or turnip, it's a dish rich in spices and warmth. This comforting stew is often cooked overnight, allowing the ingredients to blend beautifully, creating a melt-in-your-mouth experience perfect for colder months. But here I have made it during day time due to obvious reasons!!

Ingredients:
*Desi chicken* (bone-in) – 1 kg, cut into large pieces
*Pumpkin* – 500 g, peeled and cut into chunks
*Onions* – 3 large, thinly sliced
*Fried Shallot/Onion paste* –2 Tbsp
*Ghee or mustard oil* – ½ cup
*Ginger-garlic paste* – 2 tbsp
*Whole spices:*
  - Bay leaf – 1
  - Black cardamom – 2
  - Green cardamom – 4
  - Cloves – 4
  - Cinnamon stick – 1-inch piece
*Ground spices:*
  - Turmeric powder – ½ tsp
*Fennel powder* – 2 tsp
*Ginger powder* – 1 tsp
  - Red chili powder – 2 Tbsp
*Salt* – to taste
**Kaesher Waer/Masala Paste - 2 Tbsp

Instructions:
#### Preparation:
1. **Prepare the Chicken**:
   - Boil the Chicken in Water with 1 tsp Ginger Garlic paste, and turmeric. Save the stock for later use and deep fry the chicken.
2. **Prepare the Pumpkin**:
Clean the Pumpkin well. Cut big pieces, peel them, deep fry and set aside.
3. **Prepare the Coal Pit**:
   - Arrange the coal in a fire-safe outdoor area. Light it and let it burn until you have a steady bed of hot coals.
#### Cooking Shabdeg:
1. **Heat the Pot**:
   - Place a heavy-bottomed pot or a traditional clay pot (if available) directly on the coal bed.
   - Add ghee or mustard oil to the pot. Allow it to heat up.
2. **Sauté the Whole Spices**:
   - Add ginger garlic paste, bay leaf, black cardamom, green cardamom, cloves, and cinnamon to the oil. Sauté until fragrant.
3. **Add Onions and Spices**:
   - Add the sliced onions and cook until they turn golden brown.  Add the powdered spices, waer masala, and shallot paste. Cook. This step will take around 10 minutes, so be patient, as the onions and spices provide depth to the flavor. Add half-cup of chicken stock to prevent the spices from burning.
4. **Add the Chicken and stock**:
   - Add the fried chicken to the pot. Stir it well, coating the chicken in the oil and spices.
   - Add stock and cook for 10-15 minutes on high heat, stirring occasionally.
5. **Add Pumpkin**:
   - Add the pumpkin chunks to the pot. Stir gently to mix them with the chicken and spices.
7. **Cover well and Simmer on Coal**:
   - Lower the heat by spreading the coal evenly. Cover the pot tightly with a lid and foil.
   - Place something heavy like a brick on top of the lid to seal it tightly.
   - Allow it to cook for 1.5–2 hours, or until the chicken is tender and the pumpkin has softened, stirring occasionally.
#### Serve:
Garnish with fresh cilantro, and serve Shabdeg hot with naan or steamed rice. Enjoy the rich, smoky flavors and tender pieces of chicken and pumpkin!

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