Recipe Credit By Farzana Kumandan @sprinklesandspicect
INGREDIENTS
MARINADE:
- 1- 2kg chicken pieces
- 2 heaped tsp ginger and garlic
- 1 cup double cream yogurt
- 2 heaped tablespoons Sprinkles and Spice Butter Chicken Spice
- 1 level tsp crushed chillies
- 2 tsp jeera
- 2 tsp koljana
- 2 tsp tandoori spice
- 1 tsp turmeric
- 1 tsp salt
ADDITIONAL INGREDIENTS:
- 3 tablespoons butter or ghee
- 1 large onion, sliced
- 1 large sachet tomato paste
- 2-3 grated tomatoes
- 4 potatoes cut in quarters
- 1 cup fresh cream
- 3 cups rinsed rice (parboiled with salt)
- hardboiled eggs
- Pan roasted cashew
METHOD
1.Marinade the chicken in all the above ingredients and refrigerate for at least an hour or overnight.
2.In a large pot on medium heat, braise the onion in butter until golden brown.
3.Add in the marinated chicken, potato tomato paste, tomato, fresh cream, and 1 cup water.
4.Stir until well combined and cook on a low to medium heat for 20-30 minutes, stirring occasionally.
5.After 20-30 minutes, add the parboiled rice and,boiled eggs, cashews and stir well.
6.Level the top and top with freshly chopped coriander, chillies and blocks of butter.
7.Steam on the stove on a low heat for half hour or cover with a double layer foil and transfer to the oven.
8.Steam for 35 minutes on 190 degrees.
Enjoy
