| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Kashmiri |
Consuming, Passions |
6 |
servings |
INGREDIENTS
| 1 |
|
Roasting chicken; jointed or 6 thighs |
|
|
; or 750 g fillets |
|
|
; diced |
| 3 |
tb |
Charmaine Solomon's |
|
|
Tandoori Tikka Marinade |
| 1/4 |
ts |
Saffron strands or pinch of powder |
| 1 |
tb |
Ghee |
| 1 |
tb |
Olive oil |
| 1 |
c |
Tomato puree; (not paste) |
| 1 |
tb |
Sugar |
| 1 |
tb |
Finely shredded fresh ginger; optional |
| 1/2 |
c |
Cream or evaporated milk |
| 1/4 |
c |
Chopped fresh coriander |
INSTRUCTIONS
Rub chicken with marinade and set aside for 30 minutes.
Lightly toast the saffron strands in a dry pan for a minute, taking
care not to burn them.
Place on a saucer and crush with the back of a spoon, and dissolve in
a tablespoon of hot water.
Scrape excess marinade from chicken and reserve.
In a large frying pan heat the ghee and oil and fry the chicken until
lightly browned. Stir together remaining marinade, tomato puree,
sugar and dissolved saffron. Pour over the chicken. Scatter shredded
ginger into the pan, cover and simmer until chicken is tender. Stir
in cream and heat gently. Sprinkle with chopped coriander leaves
before serving and Saffron Pilau.
Converted by MC_Buster.
Per serving: 545 Calories (kcal); 40g Total Fat; (66% calories from
fat); 39g Protein; 6g Carbohydrate; 168mg Cholesterol; 318mg Sodium
Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1/2 Vegetable; 0
Fruit; 5 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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