| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Indian |
Mridula’s, Indian, Kitchen |
4 |
servings |
INGREDIENTS
| 1 1/2 |
lb |
Skinned and boned chicken thighs; cut into 2 inch |
|
|
; strips |
| 4 |
lg |
Clov garlic; crushed |
| 1 |
|
3 ounces thi set natural yoghurt |
| 2 |
oz |
Ghee or unsalted butter |
| 1 |
lg |
Onion; finely sliced |
| 1 |
|
1 inch cube root ginger; grated |
| 2 |
tb |
Ground coriander |
| 1 |
ts |
Ground cumin |
| 1 |
ts |
Ground turmeric |
| 1/2 |
ts |
Chilli powder; up to 1, up to |
| 1/4 |
pt |
Warm water |
| 1 |
ts |
Salt or to taste |
| 2 |
tb |
Double cream |
| 1 |
|
Hard boiled egg; quartered |
|
|
; lengthways |
| 1 |
lg |
Tomato; cut into chunky |
|
|
; pieces |
| 1 |
tb |
Chopped fresh coriander |
INSTRUCTIONS
GARNISH
Mix the chicken thoroughly with the garlic and yoghurt. Cover and set
aside for 2 hours. You can leave it overnight in the fridge if you
wish, but bring to room temperature before cooking.
Heat the ghee or butter over a medium heat and fry the onions until
they are caramelised (7-8 minutes). Lift them with a slotted spoon
and press down with another spoon to remove excess fat. Drain them on
absorbent paper.
In the same fat, fry the ginger, coriander, cumin, turmeric and chilli
powder for 30 seconds and add the chicken. Increase the heat to high,
stir and fry the chicken until it changes colour (4-5 minutes).
Add the water, salt and fried onions. Bring to the boil, reduce the
heat to low, cover the pan and cook for 15 minutes or until the
chicken is tender.
Stir in the cream, simmer gently for 2-3 minutes, remove from the
heat and garnish with the egg and tomatoes. Scatter the fresh
coriander all over and serve with fried rice.
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