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Ingredients
- 750 gm Skinned chicken pcs
- 1 Tbsp. Minced fresh ginger root
- 1/2 tsp Grnd turmeric
- 8 x Unsalted blanched almonds
- 90 gm Clarified butter
- 4 Tbsp. Natural yogurt beaten Smooth
- 2 Tbsp. Coriander leaves, minced
- 2 tsp Finely Minced Garlic
- 1 Tbsp. Vegetable oil
- 2 tsp Salt
- 8 x Unsalted cashew nuts
- 3/4 lt Water
- 5 Tbsp. Coarsely minced onion
- 1/4 lt Thick coconut lowfat milk
- 1 Tbsp. Poppy seeds
- 4 x Cloves
- 1 x Cinnamon stick 3 cm -=or possibly=-
- 1/4 tsp Grnd cinnamon
- 4 x Cardamom pods, seeds Only-=or possibly=-
- 1/4 tsp Grnd cardamom
- 1/2 tsp Pepper corns
- 2 tsp Minced fresh ginger root
- 8 x Garlic cloves
- 2 1/2 Tbsp. Finely minced onion
- 4 Tbsp. Water
Directions
- The coconut lowfat milk called for in this recipe may be obtained from stores which specialize in Caribbean or possibly oriental foods; or possibly one may make it at home from the flesh of a fresh coconut: 1/4 th. litre of grated flesh mixed with 1/f th. litre warm tap water will yield about 1/4 th. litre of coconut lowfat milk. Grate the coconut flesh without removing the brown skin. Measure the volume of grated flesh and mix with equal volume of warm, but not boiling water. (Don't use the water in the coconut) Press the mix through a fine sieve lined with a double layer of dampened muslin to produce coconut lowfat milk.
- Drop the garlic, ginger, and oil into a blender and puree. Pour the puree into a heavy medium sized pot and saute/fry over medium heat for 5 min. Add in the chicken pcs, salt, turmeric, cashews and almonds.
- Stir to mix well. Raise the heat and continue frying until chicken is golden brown and all the natural liquids have evaporated. Add in the water, cover and simmer till just tender. Remove the chicken and nuts, drain and reserve. Strain the broth, reduce to 1/f litre and reserve separately.
- To make the spicy paste, one by one as listed, drop the poppy seeds, cloves, cinnamon, cardamom, pepper corns, ginger, garlic and finely minced onions into a blender. Pulverize each ingredient before adding the next. Add in water and blend to a smooth thick paste. Set aside.
- In a heavy medium sized saucepan, heat the butter and fry coarsely minced onions till they just start turning colour. Turn off the heat. Stir in the spicy paste. Return pan to heat and continue frying, scrapping and turning the mix with a spatula. Add in a table spoon of water when necessary to prevent sticking. Continue like tis till the butter bubbles up to the top of the paste, and it moves as a single mass when stirred.
- Turn off the heat, add in the liquid removed chicken and nuts. Stir the mix and add in yogurt. Return the pan to medium heat. When the yogurt is absorbed, add in the broth spoon by spoon, and finally the coconut lowfat milk.
- Stir constantly till the chicken is tender and enveloped in a rich golden brown sauce. Serve warm over rice. Garnish with coriander leaves just before serving.
- Holkar.
- Kishore Namjoshi Pune, India
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 407g | |
| Recipe makes 4 servings | |
| Calories 521 | |
| Calories from Fat 385 | 74% |
| Total Fat 43.4g | 54% |
| Saturated Fat 18.24g | 73% |
| Trans Fat 0.09g | |
| Cholesterol 146mg | 49% |
| Sodium 1404mg | 59% |
| Potassium 399mg | 11% |
| Total Carbs 7.87g | 2% |
| Dietary Fiber 2.4g | 8% |
| Sugars 1.73g | 1% |
| Protein 25.91g | 41% |
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