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Ingredients
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Quantity
|
|
Part A:
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|
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Onion peeled and chopped
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4 medium
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Boned chicken – cut into 1” pieces
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2 pounds
|
|
Garlic paste
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1 tsp
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|
Ginger paste
|
1 tsp
|
|
Bay leaves
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4
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|
Green cardamom seeds
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4
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|
Cinnamon stick about 2” long
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2 pieces
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|
Salt
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to taste
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|
Turmeric powder
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1 pinch
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|
Butter or ghee
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½ pounds
|
|
Cooking oil
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3 tbsp
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|
Water
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1 cup
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Part B:
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|
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Fresh cream (single)
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½ pint
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|
Fresh milk
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1 cup
|
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Coconut flour
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1 tbsp
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Sugar
|
2 tsp
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Method: Mix all the ingredients together from part A in a boiling
pot or heavy based saucepan.
Start cooking over a high flame uncovered, cook for about 10
minutes stirring frequently with a wooden spoon, turn the flame to medium and
continue to cook for another 15 minutes stirring frequently.
Now pour in the contents of part B and stir again, continue to
cook for another 10 minutes stirring occasionally but very gently .
Now turn the flame to very low, cover with its lid and continue to
cook for another 25 minutes, during this time do not remove the lid and do not
stir.
After this time remove from the heat and allow to rest for ten
minutes.
