Poultry Recipes - Chicken Masala

Ingredients

• 1 chicken, skinned

• pinch of saffron strands

• 15 ml/1 tbsp hot milk

• 15 ml/1 tbsp ground coriander (cilantro)

• 5 ml/1 tsp aniseeds

• 5 ml/1 tsp cumin seeds

• 4 dried red chilies

• 4 cardamom pods

• 4 cloves

• 2.5 ml/1/2 tsp black peppercorns

• 100 g/4 oz/2/3cup yellow split peas

• 90 ml/4 tbsp ghee

• 45 ml/3 tbsp desiccated (shredded) coconut

• 1 onion, thinly sliced

• 300 ml/1/2 pt/1 1/4 cups natural (plain) yoghurt

• 1.2l/2 pts/5 cups water

• salt

• 25 g/1 oz/1/4 cup blanched almonds, chopped

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Method:

1. Joint the chicken. Soak the saffron in the hot milk. Dry roast all the spices and split peas until lightly colored then grind them together.

2. Heat half the ghee and brown the chicken on all sides then remove from the pan. Heat the remaining ghee and fry the onion until browned. Add the coconut and ground spices and fry for 5 minutes.

3. Return the chicken to the pan. Blend together the yoghurt and water, pour over the chicken and season with sail.

4. Cover tightly and cook until the chicken is tender and the liquid has dried up. Pour in the saffron milk and stir well. Garnish with the almonds and serve hot with rice and papadums.