As promised, a Kashmiri Chicken dish. Tried and True .... easy peasy ..... serve with any kind or rice: Ingredients: 4 oz butter, 3 large onions (finely sliced), 10 peppercorns, 10 cardamom, 2 inch piece cinnamon stick, 2 inch piece of root ginger, chopped, 2 cloves garlic (finely chopped), 1 teaspoon chilli powder, 2 teaspoons paprika salt, 3 lb. chicken pieces, skinned (I usually used skinned chicken breasts), 8 oz natural yogurt.
Melt butter in deep, lidded frying pan. Add onions, peppercorns, cardamom and cinnamon and fry until onions are golden. Add ginger, garlic, chilli powder, paprika and salt to taste and fry for 2 minutes, stirrring occasionally. Add chicken pieces and fry until browned. Gradually add yogurt, stirring constantly. Cover and cook very gently for about 30 mins. Serve with fluffy boiled rice. For Paul xxxxx
3 comments:
I have made this and it is delicious
Hi Mum,
Nice Blog. Have to go skiing now.
Bye.
Now you got me - talk about food and I am there. I will try this on the week-end. still getting use to this bwoody bwogging. Hold your twits up high regardless of size or how far they dangle.
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