2 tsp coriander seeds 1 1/2 tsp cumin seeds 3 tab oil or ghee 1 kg boneless chicken thighs in large chunks 4 onions finely chopped 6 cloves 6 green cardamom pods 1 black cardamom pod 10cm piece cinnamon or cassia stick 10 black peppercorns 4 cassia leaves (if available) 3 tsp garam masala 1/2 tsp tumeric 2 tsp paprika 8cm fresh ginger, grated 4 cloves garlic, chopped 2 tsp salt 1 c thick yoghurt 1 large bunch of spinach
Toast coriander & cumin in small pan, grind. (Or use ground spices).
Heat oil in large pan and fry chicken over high heat until mildly browned. Remove from pan. Add more oil if necessary and fry onions, cloves, cardamoms, peppercorns and leaves, fry gently for about 20 min until starting to brown. Stir often.
Add cumin, coriander, garam masala, tumeric & paprika and stir 1 min. Add meat, ginger, garlic, salt & yoghurt, 250 ml water. Cover and simmer until chicken is tender - about 45 min. Uncover and cook until moisture evaporated.
Meanwhile clean spinach, blanch or steam until just softened. Drain very thoroughly between two chopping boards and chop finely. Add to chicken and cook 3 - 5 min until hot and well mixed.
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