Yup’s Chicken Moghlai (Medium with a rich creamy sauce)
Serves
4 Cooking time at least 1 hour
|
Ingredients |
Procedure |
|
5 tbsp sunflower oil few bay leaves small piece cinnamon few green cardamoms (3-6) 4 cloves |
Heat oil, add ingredients and fry for a few
minutes |
|
2 small onions finely chopped (in a food
processor) 1 tsp turmeric powder 1 tsp. Hot chilli powder |
Stir in and fry for a few minutes until lightly
brown (not as dark brown as other recipes) |
|
2 tsp. of ginger paste 2 tsp. of garlic paste 100 gms cashew nuts ground to a fine paste with
some water (say ½ cup) |
Add to above.
Simmer and stir for a few minutes |
|
2lb 2oz (1 kg) fresh chicken breasts cut into 1”
cubes. |
Add to above and fry on medium heat for around
10 minutes |
|
1 tsp salt I small carton natural yoghurt whisked Cup of hot water |
Add to above.
The salt also prevents onions from sticking to pan. Keep stirring until the oil rises to
surface, and then add hot water.
Cover and cook until the sauce is thick and chicken is tender. |
|
½ tsp. fenugreek powder small carton single cream |
Stir into above and simmer on low heat for a few
minutes |