Another recipe from ” Ammu” by Asma Khan. The gravy is quite thick so its very good served with rotis, but you can also serve it with rice. It can also be made with lamb or beef, but you need to extend the marinating and cooking times.
Ingredients
- 3 tbsps coriander seeds
- 1 tbsp cumin seeds
- 1 tsp black peppercorns
- 1 kg boneless skinless chicken thighs cut into 2.5 cm cubes
- 1 kg full-fat Greek-style yoghurt
- 750 g onions finely chopped
- 2 tsp ground turmeric
- 6 tbsps ghee or oil
- 3 bay leaves
- 2.5 cm piece cinnamon stick
- 10 dried red chillies broken into two
- 4 green cardamon pods
- 4 cloves
- 8 garlic cloves chopped
- 5 cm piece fresh ginger thinly sliced
- 1 1/2 tsp salt
- fresh coriander to garnish
Servings:
Instructions
- Dry roast the coriander, cumin and peppercorns in a heavy based pan over a low heat, stirring until they turn a few shades darker. Tip onto a plate and leave to cool, then grind to a powder using a spice grinder or a pestle and mortar.
- Put the chicken in a large bowl, add the yoghurt, onions and turmeric and the roasted spice powder. Marinate for 50 minutes ( if using lamb or beef you will need to marinate for 4 hours). If the meat was marinated in a fridge, let it come back to room temperature before cooking.
- Heat the ghee or oil in a karai or wok over a high heat . Reduce the heat to medium and add the bay leaves, cinnamon, dried red chillies, cardamon and cloves. Stir for 30 seconds then add the garlic and ginger and stir until they start to darken but dont let them brown.
- Add the meat and its marinade and the salt. Bring to the boil, then simmer uncovered over a low heat for 15 minutes ( red meat will take 20-30 minutes) until tender.
- Increase the heat and stir fry until the liquid has reduced and the oil has come to the sides of the pan. Taste and add more salt if required. The gravy should be thick and clinging to the meat.
- Serve hot, garnished with coriander.
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