600-700 g (22 - 25 oz) Chicken, skinned, cut into 8 pieces
2 tsp (12 g) Ginger (adrak) paste
2 tsp (12 g) Garlic (lasan) paste
1 cup (200 g) 7 oz Ghee /Vegetable oil
Salt to taste
1 cup (200 g) 7 oz Yoghurt (dahi)
1 cup (200 g) 7 oz Wholemilk fudge (khoya), liquidized
20 Green chillies, pricked with a toothpick or fork
1 1/2 cups (25 g) Mint (pudina) leaves, chopped
2 cups (400 ml) 14 fl oz Coconut milk
60 (48 gm) 1 1/2 oz Almonds (badaam), blanched, peeled, sliced, fried until light brown
90 (48 g) 1 1/2 oz Raisins (kishmish), soaked in water, sliced, fried for 2 minutes, drained and kept aside
2 tsp (12 g) Ginger (adrak) paste
2 tsp (12 g) Garlic (lasan) paste
1 cup (200 g) 7 oz Ghee /Vegetable oil
Salt to taste
1 cup (200 g) 7 oz Yoghurt (dahi)
1 cup (200 g) 7 oz Wholemilk fudge (khoya), liquidized
20 Green chillies, pricked with a toothpick or fork
1 1/2 cups (25 g) Mint (pudina) leaves, chopped
2 cups (400 ml) 14 fl oz Coconut milk
60 (48 gm) 1 1/2 oz Almonds (badaam), blanched, peeled, sliced, fried until light brown
90 (48 g) 1 1/2 oz Raisins (kishmish), soaked in water, sliced, fried for 2 minutes, drained and kept aside
method
1. Marinate the chicken pieces in ginger and garlic pastes for 45 minutes.
2. Heat the ghee / oil; add the chicken pieces with the marinade and fry until lightly browned. Add the salt, yoghurt and wholemilk fudge. Stir until the yoghurt dries up. Add the green chillies and mint leaves and stir. Pour in the coconut milk and cook on low heat until the chicken becomes tender and a thick gravy remains. Stir in the fried almonds and raisins.
2. Heat the ghee / oil; add the chicken pieces with the marinade and fry until lightly browned. Add the salt, yoghurt and wholemilk fudge. Stir until the yoghurt dries up. Add the green chillies and mint leaves and stir. Pour in the coconut milk and cook on low heat until the chicken becomes tender and a thick gravy remains. Stir in the fried almonds and raisins.
serving amount
serves: 4
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