Using Herbs and Spices


Asian Home Recipe

Chicken in Spices and Yoghurt Recipe

Ingredients :

1 X 1.5 kg

1/4 teaspoon

1 tablespoon

1/2 teaspoon

1/2 teaspoon

1/2 teaspoon

1/2 teaspoon

1/4 teaspoon

1/4 teaspoon

1/4 teaspoon

1/4 teaspoon

2 cloves

1 1/2 teaspoon

2 tablespoons

3 tablespoons

2

1 1/4 cup

Chicken

Saffron strands

Hot water

Ground black pepper

Ground turmeric

Ground cumin

Chili powder

Ground cardamom

Cloves

Cinnamon

Mace

Garlic, crushed

Salt

Yoghurt

Ghee or oil

Medium onions, finely sliced

Hot water or stock

Method :
  • Wash and dry chicken inside and outside.

  • Remove the neck and giblets, cut off the wing tips.

  • These can be used for making stock.

  • Soak saffron strands in hot water for 10 minutes, pressing saffron strands between the fingers to diffuse flavor and color.

  • Mix into the saffron and soaking water, all the ground spices and the garlic crushed with salt, into the yoghurt.

  • Rub a tablespoon of the mixture inside the cavity of the chicken. Rub some of the mixture over the chicken.

  • Leave chicken to marinate for 1 hour.

  • Heat ghee in a large, heavy saucepan and fry onions until golden.

  • Remove onions to a plate, put in the chicken and brown it lightly on all sides.

  • Return onions to the pan and stir remaining chicken marinade into the hot water or stock.

  • Pour into pan and bring to boil.

  • Turn heat low, cover and cook for 45 minutes or until chicken is very tender.

  • Turn chicken from time to time so it cooks first on one side and then the other, on its back and for the last 10 minutes, breast downwards.

  • Liquid should evaporate almost completely.

  • Serve hot.

 

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