Preparation:
Mix the chicken thoroughly with the garlic and yoghurt. Cover and set
aside for 2 hours. You can leave it overnight in the fridge if you wish,
but bring to room temperature before cooking.
Heat the ghee or butter over a medium heat and fry the onions until they
are caramelised (7-8 minutes). Lift them with a slotted spoon and press
down with another spoon to remove excess fat. Drain them on absorbent
paper.
In the same fat, fry the ginger, coriander, cumin, turmeric and chilli
powder for 30 seconds and add the chicken. Increase the heat to high,
stir and fry the chicken until it changes colour (4-5 minutes).
Add the water, salt and fried onions. Bring to the boil, reduce the heat
to low, cover the pan and cook for 15 minutes or until the chicken is
tender.
Stir in the cream, simmer gently for 2-3 minutes, remove from the heat and
garnish with the egg and tomatoes. Scatter the fresh coriander all over
and serve with fried rice. |
