|
Ingredients
|
Quantity
|
|
Marinade
ingredients:
|
|
|
Cumin seeds
|
2 tbsp
|
|
Coriander seeds
|
2 tbsp
|
|
Paprika
|
2
tbsp
|
|
Mango powder (optional)
|
1 tsp
|
|
Chilli powder (optional)
|
1 tsp or to taste
|
|
Red food coloring
|
1 pinch
|
|
Lemon juice
|
1
|
|
Yogurt
|
10 ounces
|
|
Salt
|
to taste
|
|
Other
ingredients:
|
|
|
Chicken – diced
|
1 ½ pounds
|
|
Garlic cloves
|
6
|
|
Onion – very finely chopped
|
1 large
|
|
Chicken or water
|
|
|
Oil or ghee
|
for frying
|
Grind the spices and mix with marinade ingredients. Immerse
chicken in marinade and leave in the fridge for 24 hours Heat Oil in a frying
pan (skillet!) or wok until very hot Stir fry chicken vigorously for about 5
minutes (you may need to do it in 2 batches, depending on the size of your pan)
Remove chicken and keep warm.
Fry onion and garlic until just browning and return chicken with
any remaining marinade, plus stock, plus more spices if you think the sauce
needs it; an extra tsp of cumin and coriander may 'lift' it a little.
Simmer until chicken is cooked and Sauce is nice and thick.
Serves 4 with rice.
