| Ingredients |
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- 2 Inch Piece Of Cinnamon
- 1 Tbsp Hot Milk
- 1/4 Cup Oil
- 1 Medium Onion Chopped
- 1 Tsp Ginger / Garlic Paste
- 2 Bay Leaves
- 1 & 1/2 Kg Chicken Cut Into 8 Pieces
- 1/2 Cup Water
- 4 Green Chillies
- 1/4 Cup Soconut Soaked In 1/2 A Cup Of Hot Water
- coriander Leaves Roughly Chopped
- 4 Tbsp Yoghurt Whipped
- 1/4 Tsp Saffron
- 4 Tbsp Cream Whipped
- grind All:
- 1 Tsp Cummin Seeds
- 1 Tsp Poppy Seeds
- 3 Cardamoms
- 4 Cloves
- 10 Dried Red Chillies
- 1/4 Tsp Turmeric Powder
- 2 Tbsp Coconut Dessicated
Instructions Put together all the ingredients from the cummin seeds to the cinnamon nad grind to a
fine paste. Extract the milk from the soaked coconut ands ser aside. Heat the saffron
for 2 seconds in the microwave or on a girddle, crush it, and soak it in the hot milk.
Heat the oil and fry the onion till it is golden-brown.Add the ginger / garlic and fry for a
a couple of minutes. Add the ground paste and bay leaves. Let it simmer for 5
minutes.Put in hte chicken pieces and 1/2 a cup of water and continue cooking, for
approximately 20 minutes, over a low heat. When the chicken is almost cooked, add
the coconut milk, green chillies,coriander leaves and yoghurt. Cook till the chicken is
tender. Add the cream and saffron.Simmer for 3 minutes. |
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