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Categories:
chicken salt fresh ginger garlic cumin seeds red chilies black cardamom pods cloves cinnamon sticks black peppercorns nuts cold water butter coriander leaves green chilies turmeric water saffron strand potato fresh single cream lemon juice egg
Viewed: 49 - Published at: a year agoIngredients
- 3 lbs skinless chicken pieces
- 1 teaspoon salt
- 1 inch cube fresh ginger, chopped
- 6 garlic cloves, chopped
- 2 teaspoons cumin seeds
- 4 dried red chilies
- 2 black cardamom pods, seeds only
- 6 cloves
- 2 cinnamon sticks, broken up
- 6 black peppercorns
- 1 tablespoon white poppy seeds
- 12 cashew nuts
- 4 tablespoons cold water
- 2 ounces butter
- 1 ounce coriander leaves, chopped
- 2 fresh green chilies, halved and seeded
- 1/2 teaspoon turmeric
- 1/2 pint warm water
- 1/2 teaspoon saffron strand
- 1 lb small potato, peeled and halved
- 5 ounces fresh single cream
- 1 teaspoon lemon juice
- 2 hardboiled egg, quatered
Method
- Mash the salt with the ginger and garlic to make a pulp.
- Grind the cumin seeds, red chillies, cardamom seeds, cloves, cinnamon sticks and peppercorn together to make a powder.
- Grind the poppy seeds and the cashew nuts together. Mix all of the ground ingredients with the 4 tbsp of cold water, to make a paste.
- In a heavy pot melt the butter over low heat,.
- and cook the ginger/garlic pulp for 3 mins stirring all the time.
- Add the spice paste and cook for 3 mins, stir.
- Add the chicken and cook till it changes colour 6 minutes.
- Add the coriander leaves,green chillie, and turmeric. Stir-fry for 3 miins.
- Add the water, bring to the boil, add the saffron, cover the pot and simmer for 15 minutes.
- Add the potatoes and cook till tender 20 minutes.
- Stir the cream and lemon juice into the pot and cook uncovered for 5 minutes.
- Garnish with the eggs.
- serve with plain boiled rice and a vegetable curry to make this a meal to remember.
