Poultry Recipes - Maimoos

Ingredients

• 6 cloves garlic

• 2.5 cm/1 in ginger root

• 4 green chilies

• 1 chicken, skinned and cut into 8

• 45 ml/3 tbsp ghee

• 3 onions, sliced

• 8 cardamom pods

• 8 cloves

• 4 cinnamon sticks

• 45 ml/3 tbsp chili powder

• 30 ml/2 tbsp poppy seeds

• 25 g/1 oz/1/4 cup blanched almonds

• 25 g/1 oz/1/4 cup pistachios

• 900 g/2 lb tomatoes, skinned and chopped

• 225 g/8 oz Khoya (see recipe), cubed

• 150 ml/1/4 pt/2/3 cup milk

• 1.5 ml/1/4 tsp saffron strands

• 30 ml/2 tbsp chopped fresh mint

• 30 ml/2 tbsp chopped fresh coriander (cilantro)

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Method:

1. Grind the garlic, ginger and 2 chilies to a paste then rub it over the chicken. Heat half the ghee and fry the onions until browned and crisp. Remove and crush.

2. Heat the remaining ghee and fry 4 cardamom pods, 4 cloves and 2 cinnamon sticks until lightly colored. Add the chicken and fry for 2 minutes. Add the chili powder. Grind the poppy seeds, almonds and pistachios to a paste, add to the pan and fry until browned.

3. Add the chicken and fry for 5 minutes. Add the tomatoes and simmer for 15 minutes. Blend the khoya with the milk and saffron. Grind the remaining cardamom pods, cloves and cinnamon and add to the milk with the mint and coriander and remaining chilies.

4. Add to the pan, cover tightly and simmer gently for about 25 minutes until the chicken is tender and the sauce has thickened.