Kaju chicken

Posted on June 30, 2009. Filed under: Non-veg | Tags: , , , |

Timing :

Preparation time: less than 30 mins

Cooking time: 30 mins to 1 hour

Ingredients :

  • 3 tbsp vegetable oil
  • 1 tsp mustard seeds
  • 1 onion, finely chopped
  • 1cm/½in piece ginger, peeled and finely sliced
  • 4 tbsp cashew nuts
  • 6 garlic cloves, peeled and left whole
  • 2 green chillies, left whole, pricked with a knife
  • salt, to taste
  • 750g/1½lb chicken, jointed, skin removed, cleaned
  • 250ml/9fl oz plain yoghurt
  • 100ml/3½fl oz water
  • 12 curry leaves
  • 1 tsp garam masala
  • 1 tsp ground fennel seeds
  • ½ lemon, juice only

Method :

1. Heat the oil in a non-stick pan. Add the mustard seeds and fry for 20-30 seconds, or until the mustard seeds start to pop. (CAUTION: keep the pan well away from your face and eyes.)

2. When the mustard seeds have popped, add the onion, ginger and cashew nuts and fry for 4-5 minutes, or until the onions are golden-brown.

3. Add the garlic cloves, green chillies and salt and fry for 1-2 minutes, stirring often, or until the garlic has softened.

4. Add the chicken pieces and fry for 5-6 minutes, or until golden-brown.

5. Add the yoghurt, stir well and bring the mixture to the boil. Reduce the heat until the mixture is simmering, then cover the pan with a lid and simmer, stirring occasionally, for 10-15 minutes.

6. Add the water, stir well, then cover the pan again and simmer the mixture for a further 15 minutes, or until the chicken is tender and the sauce has thickened.

7. Add the remaining ingredients, stir well and continue to cook for 2-3 minutes, or until the mixture has warmed through. Serve immediately.


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