| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Vegetables | The, Spice, Trail | 1 | servings | |
INGREDIENTS
| 1 | kg | Chicken quarters |
| 2 | tb | Lemon juice |
| 1 | Pinches saffron strands; pounded | |
| 1 | tb | Hot milk |
| 50 | g | Raw; unsalted cashews |
| 3 | tb | Sunflower or vegetable oil |
| 1 | tb | Fresh ginger; cut into julienne |
| ; strips | ||
| 8 | Green cardamom pods; bruised | |
| 1 | 5 cm piece cinnamon stick; halved | |
| 6 | Cloves | |
| 1 | lg | Onion; halved then finely |
| ; sliced | ||
| 4 | Cloves garlic; crushed | |
| 1/2 | ts | Ground cardamom |
| 1/2 | ts | Ground cumin |
| 1 | ts | Ground coriander |
| 1/2 | ts | Chilli powder |
| 1 | ts | Salt or to taste |
| 125 | g | Whole milk natural yoghurt |
| 1 | tb | Rose water |
INSTRUCTIONS
Skin the chicken and cut each quarter in two. Rub the lemon juice into the chicken and set aside for 15-20 minutes. Soak the saffron strands in the hot milk and set aside. Soak the cashews in 150ml boiling water and set aside. Heat the oil over a low heat in a heavy saucepan and fry the ginger for 30 seconds, then add the cinnamon, cardamom and cloves. Continue to fry for 1 minute. Add the chicken and increase the heat to high. Fry, stirring frequently, until the chicken turns opaque (4-5 minutes). Remove them with a slotted spoon and keep aside. In the remaining oil, fry the onions and garlic until the onions are soft and translucent (6-7 minutes). Converted by MC_Buster. Converted by MM_Buster v2.0l.
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