| Ingredients |
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- 1/4 Cup Oil Or Ghee
- 1/4 Cup Water
- 1 Onion, Peeled And Finely Chopped
- 1 Tsp Salt
- 1/2 Tsp Ginger / Garlic
- 1 Tbsp Almonds Blanched
- 4 Tbsp Yoghurt Whipped
- 1 Tbsp Pistas Blanched
- 2 Tbsp Coconut Milk Powder
- 1/2 Tbsp Raisins
- 500 Gms Boneless Chicken Cubed
- 2 Tbsp Fresh Cream
- juliennes Of Ginger
- 1/2 Tsp Saffron Soaked In 1/4 Cup Tepid Water
- fresh Coriander And Mint Leaves Finely Chopped
- 1/2 Tsp White Pepper
- 2 Large Green Chillies Finely Chopped
Instructions Heat the oil in a pan. Fry the onions till they are translucent. Add the ginger / garlic and yoghurt. Stir through.Then add the coconut milk powder, stir and cook till the oil seperates. Put in the chicken pieces and fry for 5 minutes. Add the juliennes of ginger, coriander, mint, water and salt. Cover and cook over a low heat for approximately 10 minutes. Add the nuts and raisins. Continue cooking till the chicken is ready. Then add the cream, saffron and white pepper and stir. Garnish with the green chillies. Heat the oil in a pan. Fry the onions till they are translucent. Add the ginger / garlic and yoghurt. Stir through.Then add the coconut milk powder, stir and cook till the oil seperates. Put in the chicken pieces and fry for 5 minutes. Add the juliennes of ginger, coriander, mint, water and salt. Cover and cook over a low heat for approximately 10 minutes. Add the nuts and raisins. Continue cooking till the chicken is ready. Then add the cream, saffron and white pepper and stir. Garnish with the green chillies. |
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