| 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).
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