1. Cut chicken fillets into 3 pieces.
2. Combine ground spices, ginger, garlic, vinegar, paste and yogurt
in large bowl, add chicken, coat with marinade- cover, refrigerate
overnight.
3. Heat butter in large pan; add onion, cinnamon and cardamom-
cook, stirring until onion is browned lightly. Add chicken mixture;
cook, stirring for about 5 minutes.
Add salt, paprika, puree and stock- simmer, uncovered, 10 minutes,
stirring occasionally. Add cream and simmer about 10 minutes or
until chicken is tender.
Serves 4 to 6
Notes- I usually add less salt as I find this is too much. The recipe
can be doubled or even tripled to feed more but you will end up
with a lot of sauce. Make sure you keep the heat to a simmer after
you have added the cream.
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