Wednesday, March 22, 2006


Source: Fauzia

1 kg or 2.2 lbs. of Chicken Thigh Fillet (cut in pieces)
4 Onions (finely sliced)
3 cloves of Garlic (Lasan) (crushed)
1 tbsp. of Ginger (Adrak) (finely chopped)
3 tbsp. of Roasted Almonds (Baadaam) (slivered)
2 tsp. of Cardamom Pods (Choti Ilaichi)
4 Cloves
1 tbsp. of Cinnamon
1 tsp. of Black Pepper (Kaali Mirch)
1 tsp. of Red Chilli Powder (Pisi Lal Mirch)
1 tsp. of Salt
1/4 tsp. of Saffron (Zafran)
2 cup of Coconut Cream
2 cups of Plain Yogurt
125 grams of Butter or Clarified Butter (Ghee)


1) Fry the cinnamon, cardamom pods, black pepper, and cloves. Add garlic and ginger and cook for 5-8 minutes stirring continuously to prevent from burning.

2) Toss through the chicken and cook for a further 5 minutes. Combine the red chilli powder, plain yogurt, salt, and saffron and add to the chicken. Cook until tender.

3) Add the coconut cream and almonds and cook for a further 5 minutes to allow the sauce to reduce


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