| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Vegetables |
|
Spice, The, Trail |
1 |
Servings |
INGREDIENTS
| 1 |
kg |
Chicken quarters |
| 2 |
T |
Lemon juice |
| 1 |
|
Pinches saffron strands |
|
|
pounded |
| 1 |
T |
Hot milk |
| 50 |
g |
Raw, unsalted cashews |
| 3 |
T |
Sunflower or vegetable oil |
| 1 |
T |
Fresh ginger, cut into |
|
|
julienne |
|
|
strips |
| 8 |
|
Green cardamom pods, bruised |
| 1 |
|
5 cm piece cinnamon stick |
|
|
halved |
| 6 |
|
Cloves |
| 1 |
|
Onion, halved then finely |
|
|
sliced |
| 4 |
|
Cloves garlic, crushed |
| 1/2 |
t |
Ground cardamom |
| 1/2 |
t |
Ground cumin |
| 1 |
t |
Ground coriander |
| 1/2 |
t |
Chilli powder |
| 1 |
t |
Salt or to taste |
| 125 |
g |
Whole milk natural yoghurt |
| 1 |
T |
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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