|1/4||onion — finely chopped|
|1||ground cumin and coriander|
|1 tsp||rough salt|
|1/2||chillies — powder|
|1 and 1/2||red ginger and garlic masala|
|1||garlic — ground|
|a few||black peppercorns|
|1||cinnamon — stick|
|1 kg||whole chicken — cut into 6 portions|
|3||green chillies — whole|
In a pan add: 1 tbsp ghee + 2 tbsp oil and a quarter finely chopped onion and allow to fry until soft and slightly golden.
Add the whole cumin, cloves, peppercorns, cinnamon stick and cardamom to the onion and ghee mix.
Add 2 tbsp of vinegar to this mixture.
Add the red masala and let it cook for a few seconds.
Add the salt, dhana jeeru powder and the balance of the ingredients.
Finally add a tsp of saffron water for colour, and a quarter tsp of white pepper.
This mixture should be thick and saucy.
Allow it to cool slightly and smear your chicken pieces (they should be slit a bit)
Add butter (a finger width) and a quarter cup of water.
Add 3 whole green chilies for extra heat, adjust colour if required by adding saffron powder.
Start off on high to get the butter melted.
Reduce to medium and cool slowly.
Bring back to high for the sauce to thicken and ‘burn’ slightly.
Fry potato wedges and add in 5 mins prior to serving to steam along with the juices.
The trick: Cooking the marinade, smearing it onto the chicken, allowing to rest and finishing it off with a gentle heat on the stove-top.
Recipe reprinted with permission of Naqiyah Mayat.
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