| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
kg |
Skinned chicken thighs |
| 1 |
t |
Salt or to taste |
| 1 |
t |
Freshly ground black pepper |
| 2 |
t |
Ginger paste |
| 1 |
T |
Lemon juice |
| 50 |
g |
Ghee or unsalted butter |
| 350 |
g |
Finely sliced onions |
| 6 |
|
Green cardamom pods |
| 2 |
T |
Ground coriander |
| 1/2 |
t |
Ground turmeric |
| 300 |
g |
Whole milk natural yoghurt |
| 150 |
|
Single cream |
| 1/2 |
t |
Chilli powder |
| 25 |
g |
Slivered almonds |
| 25 |
g |
Ground almonds |
INSTRUCTIONS
Mix the salt, pepper, ginger, garlic and lemon juice together. Rub
this mixture into the chicken and set aside for 30 minutes. Melt the
ghee or butter over a medium heat and fry the onions, stirring
frequently until they are well browned (10-12 minutes). Remove the pan
from the heat and squeeze out excess fat by pressing the onions to one
side of the pan and transfer them to a plate. Return the pan to the
heat and add the cardamom, coriander and turmeric. Stir and fry for 30
seconds and add the chicken. Increase the heat to medium high and fry
the chicken until it changes colour (5-6 minutes), stirring
continuously. Reduce the heat to low and add the yoghurt. Bring to a
slow simmer , cover the pan and cook for 15 minutes. Stir once or
twice. Reserve a little fried onions and add the remainder to the
chicken along with the cream, chilli powder, slivered and ground
almonds. Stir and mix well. Cover and simmer for a further 15-20
minutes, stirring occasionally. Remove from the heat and serve
garnished with the reserved fried onions. DISCLAIMER© Copyright 1996
- SelecTV Cable Limited. All rights reserved. Carlton Food Network
http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus feels your pain”