Ingredients Jump to Instructions ↓

  1. 2 1/4 pounds chicken pieces

  2. 4 tablespoons cooking oil

  3. 1 teaspoon cumin seeds

  4. 1 large onion -- finely chopped

  5. 1 1/2 inch cub root ginger -- peeled and finely -- chopped

  6. 2 whole dried red chillies -- up to

  7. 3 2 2 inch long cinnamon sticks -- broken up

  8. 2 black cardamoms -- split open the top -- of each pod

  9. 4 whole cloves

  10. 10 whole allspice seeds

  11. 1/2 teaspoon ground turmeric

  12. 1 teaspoon paprika

  13. 5 floz warm water

  14. 1 1/4 teaspoons salt or to taste

  15. 2 ripe tomatoes -- skinned and chopped

  16. 2 fresh green chillies -- whole

  17. 1 tablespoon ground almonds

  18. 2 tablespoons chopped coriander leaves

Instructions Jump to Ingredients ↑

  1. Preparation : Cut each chicken piece - separate leg from thigh and cut each breast in two. Heat the oil over medium heat and fry the cumin seeds until they pop then add the onions, ginger, garlic and red chillies. Fry until the onions are soft but not brown, stirring frequently. Add the cinnamon, cardamom, cloves and allspice, stir and fry for 30 seconds. Stir in the turmeric and paprika and immediately follow with the chicken. Adjust heat to medium high and fry the chicken until it changes colour, 5-6 minutes, stirring frequently. Add the water and salt. Bring to the boil. Cover the pan and simmer until the chicken is tender, about 30 minutes. Add the tomatoes, green chillies and the ground almonds. Stir and mix well. Cover the pan and simmer for a further 6-8 minutes. Stir in half the coriander leaves and remove the pan from the heat. Transfer the chicken to a serving dish and garnish with the remaining coriander leaves.


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