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Ingredients |
1.5 kg (3 lb) chicken
6 cloves garlic
2.5 cm (1 inch) piece fresh ginger
1 green chili
1 tbsp lemon juice
1 tsp garam masala
1 tsp chilli powder
½ tsp salt
¼ tsp turmeric powder
½ cup plain yogurt
½ tsp sugar
CURRY PASTE
1 large onion
4 cloves garlic
2.5 cm (1 inch) piece fresh ginger
6 cloves
1 tsp black peppercorns
2.5 cm (1 inch) stick cinnamon
1 heaped tsp fennel seeds
2 tbsps coriander
6 black cardamoms
1 tsp cumin
45 g (1½ oz) ground almonds
1 tsp salt
¼ cup plain yogurt
¼ tsp saffron powder
2 tbsps boiling water
1 tsp garam masala
1 tbsp finely chopped fresh coriander leaves
4 tbsps ghee
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Method:
1. Clean the chicken and wipe dry. Grind all ingredients except yogurt and sugar to a paste, and then stir in yogurt and sugar. Rub over the chicken, inside and out. Leave for 2 hours. Roast in a moderate oven until almost cooked through, then remove from oven to cool.
2. Mince onion with garlic and ginger. Grind all spices to a fine powder and mix with onion paste. Add almonds, salt, yogurt and saffron steeped in boiling water. Rub this mixture over the chicken. Add ghee to the pan and cook chicken, basting frequently with ghee and the sauce, until chicken is done. Sprinkle with garam masala and chopped coriander leaves.
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