This recipe is best with
Recipe Ingredient
- 600g chicken, cut into 4 large pieces
- 2 tbsp butter or ghee
- 3 tbsp oil
- 200ml UHT milk
- 3-4 tbsp tomato sauce
- 1 tsp salt or to taste
- 20g raisins
- 6-7 mint leaves
- 1 tbsp fried shallot crisps
- Spices (A) (add enough water to combine into a paste)
- 1 tsp cumin powder
- ½ tsp fennel powder
- 2 tbsp coriander powder
- ½ tsp pepper
- 1/8 tsp nutmeg powder
- Spices (B)
- 5-6 cardamoms, split and use seeds only
- 6 cloves
- (C)
- 3 tbsp briyani spice powder
- 1 tsp ground almond
- 6 cloves garlic, finely pounded
- 35g shallots
- 15g grated ginger
- 3 red and green chillies, each, seeded and sliced
Instructions
- Heat oil and butter or ghee and add spices (A), (B) and (C). Sauté until fragrant and oil rises. Add chicken and fry well to combine.
- Pour in milk and add tomato sauce. Cook over low heat, covered, until chicken is tender and sauce is fairly thick. Season with salt. Mix in raisins. Dish out and garnish with mint leaves and shallot crisps.
