A Bengali recipe from Madhur Jaffrey’s “Flavours of India”.
Ingredients
Marinade:
- 4 cloves
- 4 cardamon pods
- 2-3 fresh bay leaves
- 1 cinnamon stick
- 2 tbsps ground coriander
- a pinch sea salt
- 1 cup natural yoghurt lightly beaten
- 2 1/4 lb free range chicken skinned and cut in 3 inch pieces
To cook
- 5 tbsps vegetable oil
- a pinch ground asafoetida
- 2 1/2 cups finely chopped fresh coriander
- 1 1/2 tsps salt
- 1 tsp sugar
- 2-4 fresh hot green chillies split into halves
- 5 oz single cream
Servings:
Instructions
- Put the cloves. cardamon pods, bay leaves, cinnamon stick and ground coriander into a grinder and ground to a fine powder.
- Empty into a bowl and add the salt and yoghurt. Add the chicken and mix well to coat. Refrigerate and marinate for 2-4 hours or overnight.
- Remove the chicken pieces from the marinade and set the marinade aside. Heat the oil over a medium heat in a wide pan or wok. When hot, add the asafoetida and sizzle for 4-5 seconds.
- Turn the heat to high and add the chicken. Stir and fry for about 15 minutes until browned.
- Add the marinade, fresh coriander, salt and sugar. Stir and fry over a medium heat for 5-10 minutes until almost tender. Add the chillies and stir and fry for 2-3 minutes.
- Add the cream and stir to mix. Reduce the heat to low and simmer for 5-8 minutes until the sauce is thick. Seve garnished with a little more coriander.
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