Recipe By Jaxters
Ref: 841
Heading: Mains
Cuisine: Indian
Food Type: Meat
No of Portions: 4
Change no of portions required to :
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Ingredients & Prep
800 g
Fresh chicken of choice cut in chunks
450 g
Onion finely chopped
300 ml
Water
120 g
Full fat yoghurt
80 g
Double cream
6 Garlic cloves finely grated
25 g
Fresh ginger finely grated
2 tsp
Ground cumin
2 tsp
Ground coriander
1 tbsp
Flour
2 tsp
Sugar
6 Green cardamon pods seeds only
4 Cloves
2 tsp
Bay leaf
1 Cinnamon stick
1 tsp
Ground white pepper
1/2 tsp
Ground turmeric
2 Star anise
1/2 tsp
Chilli powder
1 pinch
Saffron
1 Salt
3 tbsp
Ghee or veg oil
Method
Step 1
Place chicken chunks (bitesize) in a bowl with the yoghurt, mix together then leave in the fridge for at least 6 hours (do this in the morning).
Step 2
Heat a big saucepan or better still use a big wok, over a med heat, add oil/ghee & onion & stir fry for 10 minutes, then add garlic & ginger & cook for a further 5 minutes stirring often.
Step 3
Get the cardamon seeds out of the pods place on a chopping board hit with the side of a knife to split open then prize apart into a bowl.
Step 4
When onion mix is well cooked add cardamon seeds, cumin, coriander, turmeric, star anise cinnamon stick & cloves, stir fry for 5 minutes.
Step 5
Next add & stir in the flour then add water straightaway mix in then add bay leaves & saffron, simmer or 12 minutes stirring often, then remove cloves, cinnamon stick & bay leaves & blitz smooth with a stick/hand blender or in a liquidiser to form a sauce.
Step 6
With the sauce in the pan add sugar, salt & chicken with the yoghurt & simmer for 6 to 8 minutes or until chicken is just cooked, then stir in the cream & serve.
Suggestion & Tips
For best results use cumin & coriander seeds then dry fry in a pan until a little smoke comes off then grind to a powder.