Poultry Recipes - Moghulai Chicken 2

Ingredients

• 1 chicken, skinned and cut into portions

• 5 cm/2 in ginger root, chopped

• 10 doves garlic, chopped

• 2.5 ml/1/2 tsp saffron strands

• 30 ml/2 tbsp hot milk

• 15 ml/1 tbsp cream

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

• 8 dried red chilies

• 15 ml/1 tbsp water

• 100 g/4 oz/l cup blanched almonds

• 100 g/ 4 oz/1/2 cup ghee

• 2 onions, sliced

• 2 cardamom pods

• 600 ml/1 pt/2 1/2 cups water

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Method:

1. Prick the chicken flesh with a fork. Grind together the ginger and garlic then rub over the chicken. Grind the saffron, milk and cream then mix with the yoghurt, add the chicken and leave to marinate for 1 hour.

2. Grind the chilies and water to a paste. Grind the almonds to a paste. Heat the ghee and fry the onions until soft but not browned. Add the chick and fry until lightly browned.

3. Add the yoghurt, chilies, cardamom, water, nuts and salt and simmer for about hour until the chicken is tender the ghee appears on the surface, ring occasionally. Serve hot with and okra.