Preparation:
Place the chicken, yogurt, turmeric and half the ginger, garlic and half
the salt in a large mixing bowl and mix thoroughly. Cover and leave to
marinate in the refrigerator for 4-6 hours or overnight. Remove from the
refrigerator 30 minutes before cooking.
Put the cashew nuts and cream in a bender and add 3-4 tbsp water. Blend
to a smooth pu‚e and set aside.
Preheat a balti pan over a medium heat and add the ghee or butter. When
hot, but not smoking, add the onion and fennel seeds and let them sizzle
for a few seconds. Add the remaining ginger and garlic and stir fry for 1
minute.
Add the onion and stir fry for 6-7 minutes until it is soft and just
beginning to colour, then add the ground coriander and cumin. Stir-fry
for 1 minute.
Add the marinated chicken and all the marinade. Increase the heat to high
and stir-fry the chicken for 4-5 minutes or until it loses its pink
colour.Add the chilli powder, tomato pur‚e and the remaining salt. Stir
fry for 2-3 minutes. Add the warm water and cook for a further 3-4
minutes, stirring frequently.
Add the cashew and cream mixutre, garam marsala, mint and coriander
leaves. Stir fry for 2-3 minutes and serve.
Converted by MC_Buster. |
