| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Indian |
Mridula’s, Indian, Kitchen |
1 |
servings |
INGREDIENTS
| 2 1/4 |
lb |
Chicken pieces |
| 4 |
tb |
Cooking oil |
| 1 |
ts |
Cumin seeds |
| 1 |
lg |
Onion; finely chopped |
| 1 |
|
1/2 inch cub root ginger; peeled and finely |
|
|
; chopped |
| 2 |
|
Whole dried red chillies; up to 3 |
| 2 |
|
2 inch long cinnamon sticks; broken up |
| 2 |
|
Black cardamoms; split open the top |
|
|
; of each pod |
| 4 |
|
Whole cloves |
| 10 |
|
Whole allspice seeds |
| 1/2 |
ts |
Ground turmeric |
| 1 |
ts |
Paprika |
| 5 |
|
Floz warm water |
| 1 1/4 |
ts |
Salt or to taste |
| 2 |
|
Ripe tomatoes; skinned and chopped |
| 2 |
|
Fresh green chillies; whole |
| 1 |
tb |
Ground almonds |
| 2 |
tb |
Chopped coriander leaves |
INSTRUCTIONS
Cut each chicken piece - separate leg from thigh and cut each breast
in two.
Heat the oil over medium heat and fry the cumin seeds until they pop
then add the onions, ginger, garlic and red chillies. Fry until the
onions are soft but not brown, stirring frequently.
Add the cinnamon, cardamom, cloves and allspice, stir and fry for 30
seconds.
Stir in the turmeric and paprika and immediately follow with the
chicken. Adjust heat to medium high and fry the chicken until it
changes colour, 5-6 minutes, stirring frequently.
Add the water and salt. Bring to the boil. Cover the pan and simmer
until the chicken is tender, about 30 minutes.
Add the tomatoes, green chillies and the ground almonds. Stir and mix
well. Cover the pan and simmer for a further 6-8 minutes.
Stir in half the coriander leaves and remove the pan from the heat.
Transfer the chicken to a serving dish and garnish with the remaining
coriander leaves.
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