| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | The, Spice, Trail | 1 | servings | |
INGREDIENTS
| 8 | Pieces chicken | |
| 1 | ts | Ginger and garlic paste |
| 3 | ts | Yoghurt |
| 2 | ts | Chilli powder |
| 1 | ts | Saffron |
| 2 | ts | Ground flour |
| 2 | ts | Almond paste |
| 2 | ts | Ghee or white butter |
| 2 | ts | Brown onion paste |
| 1 | ts | Garam masala |
| 1 | ts | Mace and cardamom powder |
| 1 | ts | White pepper |
| 1 | ts | Saffron |
| 100 | g | Dough |
INSTRUCTIONS
Place the chicken in a bowl, add the ginger and garlic paste, yoghurt, chilli powder and saffron and leave to marinate for 4-5 hours. Pour the remaining ingredients in a mixing bowl and mix into a paste. Place the chicken in a pot with some oil and cook for 10 minutes. Stir in the paste with the chicken. Roll the dough in to a long sausage and place around the top of the pot. Place a metal dish on top of the pastry, place some hot coal on top of dish and cook for a further 5-10 minutes. Remove the coals and dish and serve with a chopped coriander, creme and almonds garnish. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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