Ingredients
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3 lbs skinless chicken, and cut into 2-inch pieces
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1 inch gingerroot
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6 garlic cloves
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1 1/2 teaspoons salt
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5 ounces plain yogurt
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1 lemon, juice of
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1 cinnamon stick, 2-inch long broken up
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8 peppercorns
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2 tablespoons oil
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2 tablespoons tomato puree
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8 ounces butter
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14 ounces chopped tomatoes
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5 fluid ounces single cream
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6 cloves
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10 red chili peppers
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10 green cardamoms
Instructions
- Grind together the cinnamon, cardamoms, cloves, chillies and peppercorns.
- Mix the spices into the yogurt, add the juice of the lemon blend well.
- Marinate the chicken in this mix for about two hours.
- Crush the garlic and ginger to a pulp with the salt, this can be done with the blade of a knife.
- Heat the oil in a pan or wok and fry the ginger and garlic pulp for 1 minute. Add the chicken and spices and cook for ten minutes.
- Add then tomato puree and tinned tomatoes, and butter, bring to the boil reduce the heat and simmer till the chicken is cooked.
- Stir in the cream and simmer for a further 5 minutes.
- Serve with boiled rice and curried pineapple.
- Superb.