Recco Chicken

4 servings Prep: 40 mins, Cooking: 15 mins
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By Aniseeds March 14 2018
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Ingredients (20)

1 chicken
1 Tbs fresh ginger
1 Tbs garlic — cloves
1 Tbs red garlic masala
1/2 tsp turmeric
1 tsp chillies — powder
1 tsp dhana jeeru
1 Tbs lemon juice
salt — to taste
mix into marinade
4 elachi powder
2 cinnamon — stick
for recco sauce
1 cream
2 - 3 green chillies — sliced
1 tomato purée — tin
bunch fresh coriander
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Recco Chicken

Marinate chicken for minimum 30 mins.

Heat up ghee and half oil with taj and elachie.

Place the chicken into the pot and cook on medium heat till almost cooked.

Recco Sauce

In a small pot, fry sliced green chillies in oil and add in 1 tsp crushed garlic on low heat until chilli aroma escapes. 

Add 2 full tsps rajah masala (more if needed) and braise.

Add in the tin of tomato puree and mix well with the chillies and garlic until the chilli infuses well with the tomato. Add more garlic if needed.

Add in 1 tsp sugar to neutralise acidity.

Add in chopped dhania and mix through and add a dash of black pepper.

Once chicken is almost cooked, throw the tomato puree mix over and allow everything to cook nicely for a couple of mins.

Add in cream. I usually only use half the tub but add a little more in for a creamier consistency.

Garnish with more dhania and enjoy.

Recipe by @aniseeds follow her on Instagram for more recipes.

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Quick sticky chicken

Make sure you have napkins on hand for this lip-smacking dish.

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