| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
|
New, The spice t |
1 |
servings |
INGREDIENTS
| 1 |
kg |
Chicken |
| 2 |
tb |
Lemon juice |
| 1 |
ts |
Salt |
| 1 |
ts |
Royal cumin |
| 1 |
ts |
Cassia bark |
| 1 |
ts |
Cardamom pods |
| 1 |
lg |
Red onion; chopped |
| 2 |
ts |
Freshly pureed ginger |
| 2 |
ts |
Freshly pureed garlic |
| 2 |
ts |
Dried red chilli |
| 2 |
tb |
Saffron strands and milk |
| 3 |
tb |
Cashew nut puree |
| 3 |
tb |
Natural yoghurt |
| 1 |
ts |
Garam masala |
INSTRUCTIONS
Put the chicken in a bowl with the lemon juice and salt, rub in and leave
to stand.
Meanwhile, heat up some oil in a cooking pot and add the cumin, casea bark,
cardamom pods and cook for 30 seconds.
Next add the onion and ginger and cook for 5-6 minutes.
Add the chicken, then the chilli and saffron and milk mix, put the lid on
and simmer for 15 minutes.
Add the cashew nuts, yoghurt and garam masala to the pot, stir, simmer for
15 minutes and serve.
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