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Ingredients :
2 boned chickens
150g butter or oil
250g plain yoghurt
50g ginger
50g garlic paste
50g ground coriander
100g fried onion
salt to taste
quarter teaspoon mace
3-4 pods of black cardamom |
Method :
Preparation :
Make a brown stock with the chicken bones. Make a
ginger and garlic paste. Make a fine paste of the fried onions. Wrap
the cloves, green cardamom pods, black cardamom pods and cinnamon
stick in a clean muslin cloth and secure tightly.
Cooking :
Heat the oil in a medium sized pan and add the
bouquet garni and the ginger and garlic paste. Beat the yoghurt well
and add to the pan. Cook for a few minutes until the mixture comes to
a boil, stirring continuously. Add red chilli powder, ground
coriander and salt to taste. Dice the chicken into 2 inch cubes and
put in the pan. Saute the chicken well before adding the chicken
stock, brown onion paste, kewra essence and rose water. Bring back to
the boil and then allow to simmer. Sprinkle the chicken mixture with
saffron, mace and ground cardamom. Remove the bouquet garni, and seal
the cooking pan with the dough. Place the pan in a pre-heated oven at
300F for approximately 20 minutes. Garnish with fresh coriander and serve. |