| 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" <imranc@onthenet.com.au>
Date: Wed, 11 Dec 1996 13:00:40 +1000 (EST)
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