|
Ingredients
|
Quantity
|
|
Chicken
|
2
|
|
Yogurt
|
2 cups
|
|
Garlic clove – minced
|
2
|
|
Onions – chopped
|
2 medium
|
|
Ground paprika
|
1 tsp
|
|
Ginger root – finely chopped
|
2 tsp
|
|
Pepper
|
1/8 tsp
|
|
Chicken stock
|
2 tbsp
|
|
Ground coriander
|
2 tsp
|
|
Ground chilli
|
½ tsp
|
|
Ground cumin
|
1 tsp
|
|
Peeled cardamom pods
|
1/8 tsp
|
|
Poppy seeds
|
1 tsp
|
|
Ground turmeric
|
1 tsp
|
|
Bay leaf
|
1
|
|
Cilantro chopped
|
2 tbsp
|
Cut up chicken into serving-sized pieces.
Marinate chicken in a mixture of yogurt, 1 clove of the garlic,
1/2 onion, paprika, gingerroot and pepper, covered, a few hours.
Sauté remaining garlic and onions in 2 tablespoons stock until
soft.
Add coriander, chilli, cumin, cardamom, poppy seeds and turmeric
and sauté 2-3 minutes.
Add chicken, remaining marinade and cover with water.
Add bay leaf and simmer about 45 minutes or until chicken is
tender. Sprinkle with cilantro.
Serve over rice.
