Marinade...
4 cloves
4 cardamon pods
2-3 bay leaves
1" cinamon stick
2 tbsps ground corriander
pinch of salt
1 cup natural yoghurt (lightly beaten)
Main dish...
2 1/4 lb chicken (skinned & cut into 3" pieces(
5tbsps vegetable oil
a pich of ground asefetida
2 1/2 cups finely chopped fresh corriander
1 1/2 tsps salt
1 tsp sugar
2-4 fresh hot green chillis split into halves
5oz single cream
Instructions...
1) Put the cloves, cardamon pods, bay leaves, cinamon &
ground corriander into a coffee grinder and grind to a
fine powder. Empty into a bowl and add the salt and
yoghurt. Add the chicken and mix well to coat.
Refrigerate and marinate for 1-2 hours or overnight.
2) Remove the chicken pieces and put the marinate away to
one side.
3) Heat the oil in a wide pan or wok over a medium heat.
When hot add the asefetida and sizzle for 4-5 seconds.
Turn heat to high and add the chicken. Stir and fry for
15 mins until browned.
4) Add the marinate, chopped corriander, salt and sugar.
Stir and fry over a medium heat for 5-10 mins until
almost tender. Add the chillis and stir fry for 2-3 mins.
5) Add the cream and stir to mix. Reduce heat to low and
simmer for 5-8 mins until the sauce thickens up.
