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Ingredientes
- 1 kg Skinned chicken thighs
- 1 tsp Salt or possibly to taste
- 1 tsp Freshly grnd black pepper
- 2 tsp Ginger paste
- 1 Tbsp. Lemon juice
- 50 gm Ghee or possibly unsalted butter
- 350 gm Finely sliced onions
- 6 x Green cardamom pods
- 2 Tbsp. Grnd coriander
- 1/2 tsp Grnd turmeric
- 300 gm Whole lowfat milk natural lowfat yoghurt
- 150 ml Single cream
- 1/2 tsp Chilli pwdr
- 25 gm Slivered almonds
- 25 gm Grnd almonds
Direcciones
- Mix the salt, pepper, ginger, garlic and lemon juice together. Rub this mix into the chicken and set aside for 30 min.
- Heat the ghee or possibly butter over a medium heat and fry the onions, stirring frequently till they are well browned (10-12 min). Remove the pan from the heat and squeeze out excess fat by pressing the onions to one side of the pan and transfer them to a plate.
- Return the pan to the heat and add in the cardamom, coriander and turmeric.
- Stir and fry for 30 seconds and add in the chicken. Increase the heat to medium high and fry the chicken till it changes colour (5-6 min), stirring continuously.
- Reduce the heat to low and add in the lowfat yoghurt. Bring to a slow simmer , cover the pan and cook for 15 min. Stir once or possibly twice.
- Reserve a little fried onions and add in the remainder to the chicken along with the cream, chilli pwdr, slivered and grnd almonds.
- Stir and mix well. Cover and simmer for a further 15-20 min, stirring occasionally. Remove from the heat and serve garnished with the reserved fried onions.
