| 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.
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