Ingredients:
2 kg Chicken thigh
Cutlets or breasts, whole or in fine strips ( 4.5 lb)
Juice of 2 Lemons
1 teaspoon Salt
2 teaspoon Cayenne
3 oz Flour
6 oz Butter
2 Onions, finely sliced
2 clove Garlic, crushed
2 1/2 Inch piece root ginger, finely chopped
2 teaspoon Cumin Seeds
500 ml Yoghurt * ( 1 Pint)
150 ml Fresh cream * ( or equal quantity of sour light cream ( 1/2 cup)
1 can Coconut cream ( if mixture seems too dry through prolonged cooking)
Thinly pared rind of 1 lemon, in 1 piece ( :) if you can achieve this you are truly exceptional)
Preparation Time : 20 Min
Method:
- Place chicken on a large plate and rub over with lemon juice. Set aside for at least 20 minutes, then pat dry with kitchen paper.
- Mix Salt, cayenne and flour on a plate and dredge chicken pieces, shaking off excess.
- Melt butter in pan, add the chicken and fry until browned. Add onions, garlic, ginger and cumin seeds and fry until golden brown.
- Stir in yoghurt, cream and lemon rind. Return chicken to mixture and mix until all chicken is well coated.
- Bring to the boil, reduce the heat to low, and simmer for 1 hour or until chicken is cooked.
- Uncover the pan for the last 20 minutes, to allow sauce to reduce.
- Discard lemon rind ( if you can find it) before serving.
I found that the mixture was too dry for the quantity of chicken; so I used additional yoghurt/ sour cream and the coconut cream to get the consistency I liked.