Kashmiri Chicken.
Ingredients.
100g / 4oz of butter.
3 large onions finely sliced.
10 peppercorns.
10 cardamom pods.
A 5cm /2 inch piece of cinnamon stick.
A 5cm / 2 inch piece of fresh ginger root, peeled and chopped.
2 garlic cloves, finely chopped.
1 teaspoon of chilli powder.
2 teaspoons of paprika.
Salt.
1.5kg / 3 lb of chicken pieces, skinned.
250ml / 8floz of natural yoghurt.
For the garnish, lime wedges and sprigs of parsley.
Method.
1. Melt the butter in a deep pan or wok. Add the onions, peppercorns, cardamoms, and cinnamon and fry until the onions are golden.
2. Add the ginger, garlic, chilli powder, paprika and salt, to taste and fry for 2 minutes, stirring occasionally.
3. Add the chicken pieces and fry until browned. Gradually add the yoghurt, stirring constantly, cover and cook for about 30 minutes. Serve garnished with lime wedges and sprigs of parsley.
Serves 6.
