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Place 2kg chicken pieces in a large pot and add:
1 tbs ginger & garlic paste
1/2 tsp tumeric powder
2 tbs chilli powder
2 teaspoons dhania/jeera powder
2 tsp garam masala
Pinch of saffron
Salt to taste
1/2 tsp powdered food colouring
1 cup sour milk
1/2 cup tomato puree
In a frying pan add 1/2 cup coconut oil or butter and fry:
1 large sliced onion,
a few whole cinnamon sticks
2 bay leaves
1/2 tsp jeera seeds
1/2 tsp fennel seeds
1 star anise
Sprig of curry leaves
Mix the fried spices into the chicken mix and refrigerate for a minimum of 2 hours.
Cook the chicken on medium heat until the liquid thickens.
Add 1 can of coconut milk,
1 chicken stock cube and simmer until chicken is cooked through perfectly.
Serve with flat bread, rice, roti, pasta, etc
Prepared, tried and tested by: Irene Dasari