Introduction
This time-tested delicacy is a hit with diners; its signature marinade
penetrating the succulent chicken meat proffering the unique fiery
sensation.
Ingredients
1 chicken, skinned, washed and cleaned, cut into 12 pieces
3 tbsp oil
2 tbsp rice flour
10 blanched almonds
5 cloves
1 cinnamon stick
8 cardamom pods
1/2 tsp black peppercorns
2 tbsp cilantro seeds
1 tsp cumin seeds
3 onions, diced
3 tbsp tomato paste, mixed with 1 cup water
1/2 tbsp salt
Marinade:
1 cup yogurt, beaten
1 tsp turmeric powder
1 tsp meat chili powder
10 green chilies, deseeded and pounded to make 3
tbsp paste
3 cloves garlic, crushed to make1 tbsp paste
1 tbsp grated ginger
Method of preparation Make shallow incisions in fleshy parts of chicken
Place all marinade ingredients in a large bowl and mix
well.
Add chicken pieces and rub marinade into chicken.
Set
aside to marinate for at least 1I hour.
Heat 1 tbsp oil in
a skillet over very low heat.
Stir-fry semolina, almonds, cloves,
cinnamon, cardamom, peppercorns, cilantro and cumin for about 10 minutes until fragrant.
Remove from heat, set aside to cool then grind
until fine.
Heat 1 tbsp of oil
over low heat, stir-fry onion for 5 minutes until golden brown.
Remove from heat, set aside to cool then grind to a paste.
Heat remaining oil in a pan over medium heat.
Add chicken, ground spice and fried onion paste, stir-fry for 5
minutes until chicken turns color.
Add diluted tomato paste,
mix well and bring to boil.
Season with salt and simmer covered
for about 10 minutes, stir occasionally until chicken is cooked.
Remove cover and simmer for 2 more minutes until gravy thickens.
Remove from heat, transfer to a serving dish.