Ingredients /nutrition
- 75 g ghee
- 3 green cardamoms
- 2 cinnamon sticks
- 2 bay leaves
- 2 star anises
- 3 finely chopped onions
- 1 kg chicken, cut into bite size pieces
- 6 finely chopped garlic cloves
- 35 g finely chopped ginger
- 500 ml water
- 30 ml plain yoghurt
- 4 tbsp mint leaves
- 5 tbsp almonds
- 1 tsp anise seed powder
- 1 tsp turmeric powder
- 2 tbsp coriander powder
- 1 tbsp cumin powder
- 1 tbsp chili powder
- 1/2 tsp salt
Methods / instructions
- Heat ghee in wok and stir fry cardamoms, cinnamon sticks, bay leaves and start anise until crackle.
- Add in onions and sweat until transparent.
- Add in remaining ingredients and cook for about 4 minutes.
- Bring to boil, reduce heat, cover with lid and simmer gently for 25 minutes.
- Serve hot with boiled rice.
Servings: 4
Authentic Asia Cuisines:
Indian Gourmet | Bengali Food
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