How to make it

  • Grind together the cinnamon, cardamoms, cloves, chillies and peppercorns.
  • Mix the spices into the yogurt, add the juice of the lemon blend well.
  • Marinate the chicken in this mix for about two hours.
  • Crush the garlic and ginger to a pulp with the salt, this can be done with the blade of a knife.
  • Heat the oil in a pan or wok and fry the ginger and garlic pulp for 1 minute. Add the chicken and spices and cook for ten minutes.
  • Add then tomato puree and tinned tomatoes, and butter, bring to the boil reduce the heat and simmer till the chicken is cooked.
  • Stir in the cream and simmer for a further 5 minutes.
  • Serve with boiled rice and/or nahn bread!
  • RECIPE BY: Brian H
  • Photo from channelm.ca

Reviews & Comments 1

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    " It was good "
    TheEmpiricist ate it and said...
    Really good. I added about a teaspoon of turmeric to it as mine turned out redder than the picture initially.
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  • pumkin 6 years ago
    This used to be my favorite thing to eat. They made it at the indian restaurant down the street from where my aunt used to live and I'd have it about 3 times a week. I don't think I'd ever get sick of this dish either.

    I like to make it VERY spicy. haha. But I am crazy about SPICY. :d
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