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Zeera Murg (Cumin Chicken)
Ingredients
3 lbs chicken thigh cutlets or breasts
1 tsp salt
2 tsp cayenne
2-3 oz flour
3-6 oz butter
2 onions, finely sliced
2 cloves garlic, crushed
2.5 inch piece ginger-root, finely chopped
2-4 tsp cumin seeds
500 ml yoghurt
150 ml fresh cream
1 can coconut cream
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Method:
- Place chicken on a large plate and rub over
with lemon juice. Set aside for at least 20 minutes.
- Then pat fry 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.
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