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Ingredients
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Quantity
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Marinade:
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Cumin seeds
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2 tbsp
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Coriander seeds
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2 tbsp
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Paprika
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2 tbsp
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Mango powder (optional)
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1 tsp
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Chilli powder
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1 tsp or to taste
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Red food coloring
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1/8 tsp
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Lime juice
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1
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Thick yogurt
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10 ounces
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Salt
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to taste
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Other ingredients:
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Chicken – diced
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1 ½ pounds
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Garlic cloves – chopped
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4
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Onion – very finely chopped
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1 large
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Chicken stock or water
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Oil or ghee
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for frying
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Method: 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 light brown 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.
