| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Indian | Indian, Poultry | 4 | Servings |
INGREDIENTS
| 4 | tb | Butter |
| 2 | ts | Corn oil |
| 3 | lb | Chicken, skinned and cut |
| Into 8 pieces | ||
| 1 | md | Onion, chopped |
| 1 | ts | Garlic pulp |
| 1/2 | ts | Crushed peppercorns |
| 1/2 | ts | Crushed cardamom pods |
| 1/4 | ts | Ground cinammon |
| 1 1/2 | ts | Chilli powder |
| 2/3 | c | Natural yoghurt |
| 1/2 | c | Ground almonds |
| 1 | tb | Lemon juice |
| 1 | ts | Salt |
| 1 | ts | Saffron strands |
| 2/3 | c | Water |
| 2/3 | c | Single light cream |
| 2 | tb | Chopped fresh coriander |
INSTRUCTIONS
This is an impressive and aromatic chicken dish which contains saffron, the most expensive spice in the world! IC 1. Pre-heat the oven to 180deg.C/350deg.F Melt the butter with the oil in a skillet or wok and add the chicken pieces and fry until lightly browned. This will take about 5 minutes. Remove the chicken using a slotted spoon, leaving behind as much of the fat as possible. 2. Add the onion to the same pan, and fry over a medium heat. Meanwhile, mix together the garlic, black peppercorns, cardamom, cinnamon, chilli powder, yoghurt, ground almonds, lemon juice, salt and saffron strands in a mixing bowl. 3. When the onions are lightly browned, pour the spice mixture into the pan and stir-fry for about 1 minute. 4. Add the chicken pieces, and continue to stir-fry for a further 2 minutes. Add the water and bring to a simmer. 5. Transfer the contents of the pan to a casserole dish and cover with a lid or if using a wok, cover with foil. Transfer to the oven and cook for 30-35 minutes. 6. Once you are sure that the chicken is cooked right through, remove it from the oven. Transfer the chicken to a frying pan and stir in the cream. 7. Reheat gently for about 2 minutes. Garnish with fresh coriander and serve with rice. >>Compiled by Imran C.<< Posted to CHILE-HEADS DIGEST V3 #183 From: "I. Chaudhary" <[email protected]> Date: Wed, 11 Dec 1996 13:00:40 +1000 (EST)
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