Ingredients
-
3 lbs skinless chicken pieces
-
1 teaspoon salt
-
1 inch cube fresh ginger, chopped
-
6 garlic cloves, chopped
-
4 dried red chilies
-
2 black cardamom pods, seeds only
-
6 black peppercorns
-
1 tablespoon white poppy seeds
-
12 cashew nuts
-
4 tablespoons cold water
-
2 ounces butter
-
1 ounce coriander leaves, chopped
-
1/2 teaspoon turmeric
-
1/2 pint warm water
-
1 lb small potato, peeled and halved
-
5 ounces fresh single cream
-
1 teaspoon lemon juice
-
2 hardboiled egg, quatered
-
6 cloves
-
2 cinnamon sticks, broken up
-
2 teaspoons cumin seeds
-
1/2 teaspoon saffron strand
-
2 fresh green chilies, halved and seeded
Instructions
- Mash the salt with the ginger and garlic to make a pulp.
- Grind the cumin seeds, red chillies, cardamom seeds, cloves, cinnamon sticks and peppercorn together to make a powder.
- Grind the poppy seeds and the cashew nuts together. Mix all of the ground ingredients with the 4 tbsp of cold water, to make a paste.
- In a heavy pot melt the butter over low heat,.
- and cook the ginger/garlic pulp for 3 mins stirring all the time.
- Add the spice paste and cook for 3 mins, stir.
- Add the chicken and cook till it changes colour 6 minutes.
- Add the coriander leaves,green chillie, and turmeric. Stir-fry for 3 miins.
- Add the water, bring to the boil, add the saffron, cover the pot and simmer for 15 minutes.
- Add the potatoes and cook till tender 20 minutes.
- Stir the cream and lemon juice into the pot and cook uncovered for 5 minutes.
- Garnish with the eggs.
- serve with plain boiled rice and a vegetable curry to make this a meal to remember.