INGREDIENT
1 kg. chicken (legs & thighs)
1 large onion
8 garlic cloves
1 inch piece ginger
3 teaspoons black pepper corns
1 teaspoon cumin
1/2 teaspoon sweet cumin
20 cashews
1 cup unflavoured yoghurt
1 teaspoon turmeric
1/2 teaspoon powered cloves
2 tablespoons tomato sauce
1/4 cup cooking oil
Salt to taste
1 large onion
8 garlic cloves
1 inch piece ginger
3 teaspoons black pepper corns
1 teaspoon cumin
1/2 teaspoon sweet cumin
20 cashews
1 cup unflavoured yoghurt
1 teaspoon turmeric
1/2 teaspoon powered cloves
2 tablespoons tomato sauce
1/4 cup cooking oil
Salt to taste
METHOD
Grind onion, garlic and ginger into a paste.
Grind pepper corns with cumin/sweet cumin until fine.
Grind cashew nuts to a paste.
Marinate chicken with the ground onion mixture, turmeric,
yoghurt and salt about an hour.
Place in a pan and cook for 10 minutes.
In a separate pan, in hot oil, fry the ground cashews with the powdered cloves for a few seconds.
Add the cooked chicken with the ground pepper mixture. Stir well and keep frying until chicken is lightly browned.
Add the tomato sauce, adjust seasoning.
Serve hot with rice.
Grind pepper corns with cumin/sweet cumin until fine.
Grind cashew nuts to a paste.
Marinate chicken with the ground onion mixture, turmeric,
yoghurt and salt about an hour.
Place in a pan and cook for 10 minutes.
In a separate pan, in hot oil, fry the ground cashews with the powdered cloves for a few seconds.
Add the cooked chicken with the ground pepper mixture. Stir well and keep frying until chicken is lightly browned.
Add the tomato sauce, adjust seasoning.
Serve hot with rice.
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