Recipe Credit by Chef Yaseen Mowzer @foodcouturecpt
INGREDIENTS
- 1 whole chicken (cleaned and cut into pieces)
- 3 medium onions (thinly sliced)
- 2 sticks cinnamon
- 2-3 cardamom pods
- 100g butter
- 1 tsp salt (add extra if needed)
- 1 heap tbsp. barishap
- ½ tbsp dhanya powder
- ½ tbsp. ground jeera
- 1tsp turmeric
- 1 tbsp chilli powder
- 1 tbsp garlic and ginger paste
- 1 handful freshly chopped coriander
METHOD
Sauté onions in a pot with butter, cinnamon sticks, cardamom pods and salt until soft and translucent. Add in the barishap, dhanya powder, ground jeera, turmeric, chilli powder, garlic and ginger paste and sauté for 2-4 minutes. Add in the chicken and stir, then add a cup of water and allow to cook, adding water as needed to make the curry. Allow to cook until the chicken is done, then garnish with freshly chopped coriander and serve with rice, roti or sandan and enjoy.
