A creamy and delicious curry from ” Thali” by Maunika Gowardhan. On special occasions it can be served with a biryani, but it goes well with pilau rice, naan or roti too.
Ingredients
- 50 g cashew nuts
- 2 heaped tbsps white poppy seeds
- 100 ml hot water
- 150 g white onions roughly chopped
- 6 garlic cloves roughly chopped
- 4 cm ginger root roughly chopped
- 2 tbsps greek yoghurt
- 1 1/2 tsp kashmiri chilli powder or mild paprika
- 1 heaped tsp ground coriander
- 1 1/2 tsp saffron soaked in 2 tbsps warm water
- 1 kg skinless chicken on the bone jointed
- 3 tbsps ghee or oil
- salt to taste
- chopped coriander ,dill or parsley to garnish
For the spice powder
- 2 blades mace
- 4 green cardamon pods seeds only
- 3 cloves
- 5 cm cinnamon stick broken
Servings:
Instructions
- Crush the ingredients for the spice powder in a spice grinder then set aside. Soak the cashew nuts and the white poppy seeds in the hot water for 30 minutes.
- Meanwhile, put the onions, ginger and garlic in a blender and blend to a smooth, thick paste. Set aside in a large bowl. In the same blender blend the cashew nuts and the poppy seeds together with their soaking liquid to a smooth, thick puree. Mix this with the onion paste.
- Add the yoghurt, chilli powder, ground coriander and saffron to the mixing bowl. Mix well and add the chicken pieces to the marinade. Leave to marinate in the fridge for 2 hours or overnight.
- When you are ready to cook heat the ghee or oil in a large heavy based non stick saucepan over a medium heat. Shake off the excess marinade from the chicken pieces and add them to the hot pan. Fry well on all sides for 5-7 minutes, stirring to seal the meat evenly all over.
- Add the remaining marinade and stir well. Season to taste. Cover and simmer over a low heat for 25 minutes, stirring halfway through and making sure it doesn't stick to the pan. Then add the spice powder and simmer for a further 8-10 minutes.
- Garnish with fresh coriander and serve with pilau rice, naan or roti.
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