Inspired by a recipe in Madhur Jeffray's cookbook.
1. Dry heat a tbsp each of cumin seed, coriander seed, fennel seed in a pan until fragrance comes out.
2. In a blender, add a medium onion, a few cloves of garlic, an inch of ginger, roasted spices, add a couple of spoonfuls of water, grind into a fine paste.
3 Sear chicken pieces until golden and nearly cooked inside.
4. Cook the spice mixture in oil until dry, add a tbsp of turmeric powder, juice of a lemon, salt, sugar and as much chili as you like. Turn to low heat, add chicken pieces, cook for a few more minutes until sauce is dry.
5. Mix in a good handful of coriander leaves just before serving.
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